- 6 oz salmon fillet
- 1 tablespoon olive oil
- 1 large lemon
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon rosemary
- ½ red onion
- 2 cups spinach
- 1 cup lentils, cooked in water or low-sodium chicken broth
- Salt and pepper to taste
Directions:Heat a medium skillet over medium-high. Season the salmon with salt and pepper, 1/2 tablespoon of the olive oil and some of the rosemary. Cook the salmon until done and squeeze the lemon over the top. In a large bowl, mix the lemon juice, mustard, the other 1/2 tablespoon of oil, salt and pepper. Stir in the remaining rosemary. Spoon this dressing over a bed of spinach and top with the salmon. Serve the lentils on the side. Shall we eat?
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