Name: Seared Salmon with Lentil-Beet Salad
Total time: 30 min
Cuisine: French
Ingredients: 4 (6- to 8-ounce) skinless salmon fillets , 1 to 1½ inches thick; 1¼ teaspoons table salt , divided; ¾ teaspoon pepper , divided; 5 tablespoons extra-virgin olive oil , divided; 3 tablespoons lemon juice; 3 tablespoons chopped fresh dill; 1 shallot , minced; 1 teaspoon Dijon mustard; 5 ounces (5 cups) baby arugula; 1 cup cooked brown or green lentils; ½ English cucumber , halved lengthwise and sliced ¼ inch thin; 8 ounces cooked and peeled beets

Why This Recipe Works

For a meal that comes together quickly, we rely on a couple smart ingredients. Vacuum-packed steamed lentils are a supereasy way to bulk up a salad with protein and fiber, and they’re ready to eat straight from the package. And buying precooked beets bypasses the lengthy cook time and tedious peeling required of fresh. Together with cucumbers and arugula, they make a satisfying salad to serve alongside simple seared salmon. A zippy lemon vinaigrette with lots of fresh dill complements the flavor of the salmon perfectly.

Before You Begin

For convenience, we like to use vacuum-packed cooked beets, which are available in the produce section of many grocery stores, and vacuum-packed steamed lentils, which are sold either refrigerated in the produce section or shelf-stable by the dried lentils.

Instructions

Sprinkle 4 salmon fillets all over with ¾ teaspoon table salt and ½ teaspoon pepper. Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add salmon and cook until well browned and centers of fillets register 125 degrees (for medium-rare), about 7 minutes per side.

Whisk 3 tablespoons lemon juice, 3 tablespoons chopped dill, 1 minced shallot, 1 teaspoon Dijon mustard, and remaining ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add 5 cups baby arugula; 1 cup cooked brown lentils; ½ English cucumber, halved lengthwise and sliced thin; and 8 ounces cooked and peeled beets, halved and sliced ¼ inch thick, and toss to combine. Serve with salmon.