Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
Put lentils in a small pot with enough water to just cover; cook on medium heat until tender, 10 to 15 minutes. Set lentils aside to cool.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Cook salmon under the preheated broiler until the fish flakes easily with a fork, 5 to 7 minutes per side. Chop salmon and set aside to cool.
Heat a small skillet over medium-high heat; cook bacon in skillet until crisp, 7 to 10 minutes. Chop bacon and set aside to cool.
Mix cooled lentils, salmon, bacon, red onion, mozzarella, and cucumber together in a large bowl.
Whisk balsamic vinegar, olive oil, garlic, mustard, salt, and pepper together in a small bowl; drizzle over the lentil mixture and stir gently to coat.
Nutrition Facts (per serving)
| 638 | Calories |
| 37g | Fat |
| 36g | Carbs |
| 39g | Protein |
