Salmon & Lentil Caprese Salad
Serves: 4
 
Ingredients
  • 350g salmon
  • salt and pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 6 cups tossed spring greens
  • 1 cup cooked lentils
  • 1 cup cherry tomatoes, quartered
  • ½ cup mozzarella balls
  • 2 cups balsamic vinegar
  • freshly cracked black pepper
Instructions
  1. Preheat oven to 200 degrees C 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 flaky.
  2. 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.
  3. 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.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/3-easy-salad-ideas-for-packed-lunches/