Asparagus Lentil Salad with Pan‑Fried Salmon

Ingredients

• 150 g green lentils
• 400 ml vegetable broth (instant)
• 500 g white asparagus
• Salt
• 2 tbsp white wine vinegar
• juice of one orange
• ground pepper
• 4 tbsp olive oil
• 2 tbsp walnut oil
• 1 Shallot
• 1 bundle arugula
• 720 g salmon fillet (4 portions)

Instructions

1. 1.

   Cook lentils in vegetable broth for about 30 minutes.

2. 2.

   Peel asparagus and trim ends. Cut into pieces and cook in salted water for 6‑8 minutes.

3. 3.

   Whisk vinegar with orange juice, salt, pepper, 3 tbsp olive oil and walnut oil. Peel and finely dice shallot; mix into the dressing. Drain lentils and asparagus, rinse cold, and let drain. Combine lentils and asparagus with the dressing and let sit for 30 minutes. Wash arugula, rinse, and drain. Just before serving, fold arugula into the salad.

4. 4.

   Season salmon fillets with salt and pepper. Heat remaining olive oil in a pan (or grill pan). Fry salmon fillets 3‑4 minutes per side. Plate everything together.