Roasted Arctic Char with Orange-Lentil Salad
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1/2 teaspoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh orange juice
- 2 tablespoons finely chopped red onion
- 1/2 teaspoon freshly ground black pepper, divided
- 1 teaspoon finely grated orange zest
- 1/4 cup chopped mint
- 3/4 teaspoon kosher salt, divided
- 5 teaspoons olive oil, divided
Preparation Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs. Per serving: 350 calories, 10 g fat, 2 g saturated, 27 g carbohydrates, 10 g fiber, 39 g protein Nutritional analysis provided by Self
Preparation Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs. Per serving: 350 calories, 10 g fat, 2 g saturated, 27 g carbohydrates, 10 g fiber, 39 g protein Nutritional analysis provided by Self
