Salmon & Lentil Caprese Salad with fresh spring greens, lemony salmon, mozzarella cheese, cherry tomatoes, and balsamic drizzle!
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 35 minutesminutes
Servings:4servings
Ingredients
12ouncessalmon
salt and pepper, to taste
1tablespoon freshly squeezed lemon juice
6cupstossed spring greens
1cupcooked lentils
½cupmozzarella balls
2cupsbalsamic 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.