Salmon with lentil-beet salad

Delight in a savory blend of vibrant flavors with our Salmon with Lentil-Beet Salad - a gastronomic experience sure to satisfy your taste buds.

Ingredients:

• 1 cup French green lentils
• Kosher salt and pepper
• 6 baby golden beets, scrubbed and cut into 1/2-inch wedges
• 2 tablespoons sherry vinegar
• 2 tablespoons minced shallot
• 2 teaspoons Dijon mustard
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3 cups torn frisée, white and light green parts only 
• 2 red endives—halved lengthwise, cored and sliced crosswise on the diagonal
• Four 5- to 6-ounce skin-on salmon fillets

Instructions:

1. Place the lentils in a large saucepan, making sure they are covered with at least 2 inches of water. Bring to a boil and let it simmer over medium heat until they are slightly tender, which should take around 20 minutes. Once done, remove from heat, add a generous amount of salt, and let them sit for 5 minutes. Drain the lentils well and spread them out on a baking sheet to cool down.
2. After cleaning the saucepan, insert a steamer basket inside. Pour 1 inch of water into the saucepan and bring it to a boil. Arrange the beets in the basket, cover it, and let the beets steam until they become tender, typically around 10 minutes. Allow the beets to cool down.
3. In a spacious bowl, mix together the vinegar, shallot, mustard, and 1/4 cup of olive oil. Season the mixture with salt and pepper. Combine the lentils, beets, frisée, and endives in the bowl and toss them gently to combine. Adjust the seasoning with salt and pepper as needed and toss once more.
4. Season the salmon fillets with salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet until it shimmers. Place the salmon in the skillet, skin side down, and gently press it with a spatula to flatten it. Cook over medium-high heat until the skin becomes brown and crispy, which should take roughly 3 minutes. Turn the salmon over and continue cooking until it reaches a medium doneness, for about 3 more minutes. Transfer the salmon to plates and serve it with the lentil salad.

Summary:

• Calories: 4718 kcal
• Fat: 283 g
• Protein: 377 g
• Carbs: 154 g
• Potassium: 8346 mg
• Magnesium: 613 mg