Summer Salmon (Improvised)

I absolutely LOVE salmon. Throw it in a salad, a sandwich, on a bed of lentils (pictured)…it doesn’t matter to me cuz no matter what I know it’s gonna taste delicious! There are many ways to make this heart healthy fish such as broiling it (my dad typically coats it in lemon juice, bread crumbs, mustard, and wine…recipe to come) or in this case– pan frying it! The word “fry” doesn’t mean it’s deep fried as some tend to assume. So don’t fret, it’s still healthy! Disclaimer: this recipe was not devised from any website or cookbook. I was simply hungry and improvised with what I had in my fridge.


  • 1/2 lb salmon fillet
  • 1/2 cup lentils
  • 1/2 tsp olive oil
  • 1/2 lemon
  • 1 1/2 cups romaine
  • some grape tomatoes
  • 1/2 cup hummus (I used Trader Joe’s chunky olive one)


  1. Bring a pot of water to a boil. Throw in lentils for approx. 30 mins
  2. Place pan over medium heat. Add 1/2 tsp of olive oil. Throw fillet onto that puppy. I didn’t time this part, simply turned it over when one side was cooked, cut it open a bit to make sure it was cooked all the way through. Took approx. 15 mins
  3. Drain lentils. Add desired amount to plate, press down with back of spoon to make a bed
  4. Place salmon fillet on top. Squeeze lemon over it (optional)
  5. For the salad (you can make your own) I used leftovers which consisted of shredded romaine and some diced cherry tomatoes (super simple)
  6. Scoop 1/2 cup Trader Joe’s chunky olive hummus onto plate


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