Living in New York City has been quite the adventure! I find myself at an event or meeting up with friends almost every night, which means cooking requires a lot of planning. Plus, you wouldn’t believe how hard it is to go grocery shopping at Trader Joe’s! Seriously, forget about shopping like a normal person. You have to shop while standing in line for the cashier. Madness!
I recently found out about HelloFresh and decided to give this company a try. HelloFresh delivers a box of recipes and fresh ingredients to your doorstep each week. The meals are quick, delicious and healthy because they have been designed by nutritionists and chefs.
The first recipe I made was the Roasted Salmon with French Lentil Salad. One thing I love about HelloFresh is that the ingredients are packaged together and clearly labeled for each recipe. Also, the exact amount of each ingredient is already measured out, which makes cooking a breeze. The recipe cards provided in the HelloFresh box are easy to follow along with clear directions and photographs. Plus, the recipe cards include nutrition facts for those of you who are concerned with your health.
Roasted Salmon with French Lentil Salad
2 servings
Recipe by HelloFresh
Ingredients
2 salmon fillets
1 carrot
1 shallot
1/2 C lentils
4 oz watercress
1 sprig thyme
1 lemon
1 t dijon mustard
2 T olive oil
Directions
1) Preheat oven to 450 degrees. Place the lentils in a medium-sized pot with enough water to cover them by 1-inch. Bring to a boil, reduce to a simmer, and cook for 25 minutes. Add a pinch of salt when the lentils are tender. Drain and set aside, covered, to keep warm.
2) Meanwhile, finely chop 1 tablespoon shallot. Juice half the lemon and cut the other half into wedges. Strip the thyme leaves off the sprig. Peel and thinly slice the carrot on a diagonal.
3) Toss the carrot with 1 tablespoon olive oil, salt, and pepper. Spread them out on a baking sheet (make sure to leave a space for the salmon!) and roast for 20 minutes total, tossing halfway through cooking.
4) Season the salmon with salt and pepper on each side. Place the fillets on the baking sheet with the carrots and roast for 8-10 minutes, until they easily flake with a fork and are opaque in the center.
5) While the carrots and salmon roast, combine lemon juice, thyme, mustard, and shallots in a large bowl. Slowly whisk in 1 tablespoon olive oil. Season with salt and pepper. When the carrots are ready, add the lentils, watercress, and carrots to the bowl and toss.
6) Serve the lentil salad with the salmon fillets on top. Serve with lemon wedges on the side.
The recipe turned out wonderful and I felt like quite the chef! After devouring the salad, I felt confident in my cooking skills and was happy that I enjoyed a healthy meal.
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