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 at home and adds a lot of flavour.
Warm a pan with unsalted cold water 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 firm. Drain, mix the olive oil through, and let it cool. Season with salt and pepper to taste.
For the pesto, blend 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 add a few drops of lemon juice if necessary. Set the pesto aside.
Bring a pot of water to a boil, add a pinch of salt. Boil the green beans for 5-7 minutes until tender but 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.
