Make this delicious salad the night before, for a protein and fiber packed lunch that will keep you going all afternoon.
| | | 1 cup lentils | | 1 canned sockeye/wild salmon | | 1/4 cup shallot(s) chopped | | 1/2 cup red bell pepper(s) chopped |
Coat a nonstick skillet with cooking spray, and heat over medium-high heat. Saute peppers and shallots for 2 to 3 minutes. Add salmon, and heat thoroughly, 3 to 5 minutes. Remove from heat, and add lentils to salmon mixture, stirring gently to combine. Add salt and fresh ground pepper to taste.
Makes 2 servings.
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