Lentil Salad with Salmon and Gouda

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Spinach

  Raw

  2 cup or 60g

• Carrots

  Raw

  2 cup grated or 220g

• Raisins

  Seedless

  1 small box (1.5 oz) or 43g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  4 tbsp or 35g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Gouda cheese

  4 oz or 113g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 375°F. Cook lentils according to package directions.
2. Bake the salmon for 12–15 minutes.
3. In a large bowl, combine spinach, grated carrots, raisins, sunflower seeds, soy sauce, olive oil, ginger, diced Gouda, and pepper.
4. Rinse the lentils under cold water to stop the cooking process, drain, and add to the bowl.
5. Toss the salad to thoroughly coat the lentils with the dressing.
6. Divide the salad among plates and serve topped with the baked salmon.

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