Lentil salad with smoked sockeye salmon and arugula pesto
This nutritious lentil salad is perfect for a healthy lunch. The arugula pesto is easy to make yourself and adds a lot of flavor.
Place a pan with cold water (without salt) over medium heat and add the lentils, thyme, parsley, and bay leaf. Bring to a boil, then reduce the heat and cook the lentils for about 20 minutes until they are tender but still firm. Drain, mix in the olive oil, and let cool. Season with salt and pepper to taste.
Meanwhile, for the pesto, process the garlic with a pinch of sea salt in a food processor until it forms a coarse paste. Add the arugula, pine nuts, and cheese, and pulse briefly. Stir in the olive oil until you reach the desired consistency. Taste and adjust with a few drops of lemon juice. Set the pesto aside.
Bring a pot of water with a pinch of salt to a boil. Cook the green beans for 5-7 minutes until tender but still firm, then drain and rinse under cold running water.
Mix the lentils with the green beans and artichoke. Add 2 tablespoons of pesto and stir well. Then, mix in the arugula, smoked salmon, and parsley.
Arrange the salad on a plate and serve the remaining pesto on the side.
