30-Day No Takeout Challenge


Seared Salmon with Orange-Lentil Salad

seared-salmon-orange-lentil-salad Photo: Christopher Testani; Styling: Alma Melendez


  • 1 tablespoon canola oil
  • 4 5-oz. center-cut skinless salmon fillets
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon finely grated orange zest
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons finely chopped red onion
  • 2 1/2 cups marinated lentils


  1. In a 12-inch nonstick skillet, heat oil over medium-high heat until very hot. Season salmon generously with salt and pepper; add to skillet top-side down and cook, undisturbed, until deep golden, about 4 minutes. Turn and sear on opposite side until just barely cooked through, 1 1/2 to 3 minutes longer, depending on thickness.

  2. While salmon is cooking, stir orange zest, juice and red onion into lentils. Divide salad among 4 plates, top with salmon and serve.


  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 4

Nutritional Information

Calories per serving: 433
Fat per serving: 19g
Saturated fat per serving: 3g
Cholesterol per serving: 78mg
Fiber per serving: 9g
Protein per serving: 38g
Carbohydrate per serving: 25g
Sodium per serving: 816mg
Iron per serving: 5mg
Calcium per serving: 45mg

Good to Know

Got leftover lentils? Try tossing into salads for a protein boost, or smear a bit of goat cheese on crostini and top with lentils for a smart snack.