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I wrote this for an episode of my cooking show, Tisha’s Table. I am always looking for tasty ways to eat healthy without depriving myself, so the combination of fish, lentils, and veggies was a natural fit. These are foods I love, and this recipe is low carb and waist-friendly. It turned out to be one fantastic tasty dish.
Coat the bottom of a non-stick pan with oil and turn the heat to medium-high. Once the pan is hot, place the fish meat side down for 3-4 minutes, depending on the thickness of the fish. Flip one time and cook for an additional 2-3 minutes. While the fish is cooking, prepare the vegetables.
To prepare the vegetables: Bring a small pot of water to a boil. Add 118 ml (½ cup) red lentils and cook until just tender, about 10 minutes. Drain well, and season with salt, pepper, and olive oil.
Coat the bottom of a large sauté pan or skillet with vegetable oil and place over medium-high heat. Once the pan is hot, add the zucchini. Sauté for 3 minutes and season with salt and pepper. Continue to cook for another 2 minutes, then add the tomatoes, 3 chopped scallions, and snow peas. Cook for a few more minutes, turn off the heat, and mix in the cooked lentils. Transfer to a platter and top with the salmon. Garnish with sesame seeds, cashews, and chopped scallions.
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