Prep time: 25 minutes
Cooking time: 15 minutes
Serves: 4 people

Ingredients:

• 1/4 cup fresh orange juice
• 1 teaspoon finely grated orange zest
• 2 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon sea salt
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper, divided
• 1 package (17 oz) steamed lentils (or 3 cups canned, rinsed and drained)
• 1/4 cup chopped mint
• 2 tablespoons finely chopped red onion
• 4 fish fillets, (6 oz each), of Arctic Char, Wild Salmon, Trout, skin removed
• Orange slices and mint sprigs for garnish

Directions:

Heat oven to 400 degrees. In a bowl, whisk juice and zest, 1 tablespoon oil, vinegar, 1/2 tsp salt, mustard, and 1/4 tsp pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil lined baking sheet. Brush with remaining oil; season with remaining salt and pepper. Roast until fish is cooked to desired doneness, 10-15 minutes. Spoon lentil salad on plates; top with fish. Garnish with orange slices and mint sprigs.

Credit: Adapted from Self magazine