Salmon & Lentil Caprese Salad
Salmon & Lentil Caprese Salad with fresh spring greens, lemony salmon, mozzarella cheese, cherry tomatoes, and balsamic drizzle!
Servings:4 servings
Ingredients
- 12 ounces salmon
- salt and pepper, to taste
- 1 tablespoon freshly squeezed lemon juice
- 6 cups tossed spring greens
- 1 cup cooked lentils
- ½ cup mozzarella balls
- 2 cups balsamic vinegar
- freshly cracked black pepper
Instructions
- Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.
- While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
- Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.
Notes
Make ahead: this is a great salad for meal prep! Make ahead, store in airtight container, and wait to add the balsamic reduction until just before serving.
Nutrition
Calories: 332 kcal, Carbohydrates: 34 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 51 mg, Sodium: 92 mg, Potassium: 849 mg, Fiber: 4 g, Sugar: 20 g, Vitamin A: 720 IU, Vitamin C: 16 mg, Calcium: 107 mg, Iron: 4 mg