Salmon, sockeye (red), canned, drained
(or light tuna or mackerel or smoked trout or leftover chicken)
1/2 cup diced
Beets, boiled, drained
(or cold, or raw and shredded)
1 cup
Roasted red peppers, canned
(or raw and julienned)
1 bulb(s)
Fennel
(roasted, optional)
3 cup
Baby spinach
(or arugula)
1/4 cup
Parsley, fresh
(chopped)
2 tbsp
Olive Oil, Extra Virgin
1/2 whole lemon(s)
Lemon juice
1 pinch
Salt and pepper
Instructions
Heat a large pan on medium heat and add olive oil to coat the pan. Add lentils and toss to warm, 3-5 minutes.
Add canned salmon (or other protein) and cook until warm. Turn off heat.
Add beets, red peppers, fennel (optional), spinach and parsley to the pan. Drizzle with olive oil, lemon juice and season with salt and pepper to taste.
Toss until greens are wilted slightly and warmed through. Serve and enjoy!
Notes:
Quick Tips:
You can purchase ready-cooked vacuum-sealed beets as well as roasted red peppers in a glass jar to save time. Both are found in most grocery stores.
Nutritional Highlights:
Lentils areheart-healthy legumes high in plant-based protein, fiber, B vitamins, and iron.
