Roasted arctic char & lentil saladThis recipe looks so good! I love salmon, but I don’t want it to be the only fish I eat.

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!

Serves 4


  • 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


  1. Heat oven to 400 degrees.
  2. 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.
  3. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 tsp oil; season with remaining ¼ tsp salt and ¼ tsp pepper.
  4. Roast until fish is opaque and just cooked through—about 10 minutes.
  5. Spoon lentil salad onto plates, top with fish. Garnish with orange slices and mint sprigs.

Nutrition Facts

Per serving: 350 calories, 10g fat, 27g carbs, 10g fiber, 39g protein

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