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Prep
Difficulty
Easy
Time
Estimate
45 mins
Simmer the lentils and prepare the ingredients for it. As the lentils finish up, start roasting the asparagus and prepare the tilapia. Roast the tilapia. Make the dijon sauce.
Finish by pouring the dijon over the fish and asparagus. Toss the lentils and serve altogether.
Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.
Asparagus is simply roasted and drizzled with a tangy dijon sauce. Serve it on top or alongside as a sauce to dip in.
Using a bit of almond flour for the crust, lowers the glycemic index and makes these gluten-free too. If you prefer using cornmeal that works as well.
