Ingredients

• 1/4 cup fresh orange juice
• 1 teaspoon finely grated orange zest
• 5 teaspoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper, divided
• 1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
• 1/4 cup chopped mint
• 2 tablespoons finely chopped red onion
• 4 arctic char fillets (5 ounces each), skin removed
• Orange slices and mint sprigs for garnish

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Instructions

1. Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, mustard and 1/4 teaspoon pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.