This eco-friendly, low-mercury artic char is less fishy-tasting than salmon. So, it’s perfect for anyone who either doesn’t like salmon or is a newbie to eating fish.
The lentil salad is packed with tangy flavor thanks to fresh orange juice, zest and a hint of mint.
I hope you enjoy!
- ¼ cup fresh orange juice
- 1 tsp finely grated orange zest
- 5 tsp olive oil, divided
- 1 tbsp balsamic vinegar
- ¼ tbsp. kosher salt, divided
- ½ tsp Dijon mustard
- ½ tsp freshly ground black pepper, divided
- 1 package (17oz) steamed lentils (or 3 cups canned)
- ¼ cup chopped mint
- 2 tbsp finely chopped red onion
- 4 arctic char fillets (5 oz each), skin removed
- Orange slices and mint sprigs for garnish
- Heat oven to 400 degrees.
- In a bowl, whisk orange juice and zest, 4 tsp oil, vinegar, ½ tsp salt, mustard and ¼ tsp pepper. Gently stir in lentils, chopped mint and onion.
- Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 tsp oil; season with remaining ¼ tsp salt and ¼ tsp pepper.
- Roast until fish is opaque and just cooked through—about 10 minutes.
- Spoon lentil salad onto plates, top with fish. Garnish with orange slices and mint sprigs.
Per serving: 350 calories, 10g fat, 27g carbs, 10g fiber, 39g protein