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2 Tbsp (30 mL) canola oil, divided
1/2 cup (125 mL) thinly sliced red onion
1/2 cup (125 mL) thinly sliced fennel (reserve fronds)
1/2 cup (125 mL) halved cherry tomatoes
1 Tbsp (15 mL) lemon juice and zest
1 Tbsp (15 mL) chopped fresh dill (reserve some for garnish)
1/2 cup (125 mL) cooked green lentils
6 (6 oz/170 g) salmon fillets, deboned, skin removed
to taste, salt and ground black pepper
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