Salmon and Lentil Caprese Salad

Serves: 4

Ingredients

• 12 ounces salmon
• salt and pepper to taste
• 1 tablespoon freshly squeezed lemon juice
• 6 cups tossed spring greens
• 1 cup cooked lentils
• 1 cup cherry tomatoes, quartered
• ½ cup mozzarella balls
• 2 cups balsamic vinegar
• freshly cracked black pepper

Instructions

1. Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.
2. While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.
3. Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.