Lentil salad with citrus samon and quinoa

Ingredients

Ingredients for marination of citrus salmon:

• 6 salmon fillets (115 g each)
• Citrus garlic marinade
• juice and zest of 1 medium orange
• juice and zest of one lemon
• 1 tbsp teaspoon olive oil
• 1/2 scant teaspoon salt
• 1/2 scant tsp red chili powder
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro or parsley for garnish

Ingredients for Lentil salad:

• 1 can brown lentils, drained
• 3/4 bunch chopped romaine lettuce ( 3 cups)or your choice of greens)
• 1 cup grated carrot
• 1/3 cup , thinly sliced apricots
• 1/2 cup thinly sliced radish
• 1/3 -1/2 cup pumpkin or sunflower seeds
• 1/2 cup sliced celery
• Lemon vinaigrette
• 1 tbsp evoo
• 1 tbsp tamari ( soy sauce) or salt to taste
• 2 tbsp lemon juice
• 1 tsp minced garlic
• freshly ground black pepper

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Preparation

• Heat oven to 400 degrees F.
  Season the salmon fillets with salt and pepper to taste and place them on a baking pan lined with aluminum foil.
  Combine, the lemon and orange juice with the zest. Stir in minced garlic, salt and red chili powder. Pour this mixture over the fish fillets.
  Bake for 10 -15 minutes or until salmon is almost completely cooked through at the thickest part.
  Place under the broiler briefly, about 3-4 minutes to give grill effect.
  If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
  
  To make Lentil salad, combine the lemon vinaigrette ingredients in a small bowl. Place chopped romaine lettuce in a large bowl.
  Add, drained and rinsed lentils, shredded carrot, celery, radish, apricots, and pumpkin seeds. Pour lemon garlic vinaigrette. Toss.
  Serve with citrus salmon.

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