Lifestyle Blog

Pan-Seared Honey Dijon Salmon

Entrées



This simply prepared salmon entrée is served atop nutrient-rich lentils and sautéed spinach for an easy weeknight dinner.

Ingredients for Salmon

  • 1 tbsp. olive oil or grape-see oil
  • 4 salmon filets (4-5 oz each)
  • 1 1/2 tsp sea salt
  • 1/2 tsp fresh black pepper
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard

Directions for Salmon

  1. Preheat oven to 350 F. Dry filets with paper towel and season lightly with sea salt and pepper. Place heavy, oven proof sauté pan over medium-high heat until hot. Add oil and swirl around pan to coat evenly.
  2. Place filets in pan and sear for 3 minutes. Turn over and repeat on other side.
  3. Whisk honey and Dijon mustard in small bowl until well mixed.
  4. Spoon sauce over fish and place skillet in oven to roast in oven for 5-7 minutes, until fish is opaque and flakey.
  5. To serve, spoon lentils onto the middle of plate and top with salmon filet.

Ingredients for Lentil and Spinach

  • 1 onion, finely chopped
  • 1 tbsp. garlic
  • 1 tbsp. olive oil
  • 2 cups yellow or red lentils, rinsed
  • 1 qt reduced-sodium, organic chicken broth
  • 16 oz spinach or kale, chopped
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Directions for Lentils and Spinach

  1. Heat medium sauté pan over medium heat. Add onion and garlic and sauté for 5 minutes until onions are soft and slightly golden.
  2. Add lentils and chicken broth to sauté pan, bring to a boil, and then simmer covered for 20 minutes.
  3. Remove cover and add spinach or kale and continue to simmer, uncovered, for 10 additional minutes until lentils are tender. Season with salt and pepper.