Trout fillet: 85g (3 oz), Green lentils (cooked): 100g (1/2 cup), Apple: 75g (1/2 medium, diced), Celery: 30g (1 stalk, diced), Red onion: 30g (1/4 cup, diced), Parsley: 5g (1 tbsp, chopped), Dijon mustard: 5g (1 tsp), Apple cider vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Thyme: 1g (1/2 tsp, dried), Black pepper: to taste
1. Cook fish: Season 85g trout fillet with thyme and black pepper. Pan-sear for 3-4 minutes per side until cooked through. 2. Make dressing: Whisk together 5g Dijon mustard, 10ml apple cider vinegar, 10ml olive oil, and 5ml lemon juice. 3. Prepare salad: In a pan, warm 100g cooked lentils with 75g diced apple, 30g diced celery, and 30g diced red onion. 4. Combine: Toss warm lentil mixture with dressing and 5g chopped parsley. 5. Serve: Place lentil salad on plate and top with trout fillet.
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