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Total time
1 hour 5 minutes
4 servings

5 ounces dry lentils

½ cup sorghum

2  fresh garlic cloves

2 cups fresh rainbow swiss chard

12 fresh basil leaves

2 cups fresh cherry tomatoes

2 cups red grapes

2 teaspoons ground turmeric

½ fresh lemon

1 tablespoon tahini paste

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

5 teaspoons extra-virgin olive oil

1 tablespoon cold water 

10 ounces fresh salmon fillet, skin removed

2 cups baby arugula


  1. Wash all produce and rinse sorghum and lentils prior to cooking.
  2. Preheat oven to 350 F. Cook sorghum and lentils separately in simmering water until tender. Sorghum will take approximately 50 minutes and Lentils – 5 to 7 minutes. Cool.
  3. Place the garlic in a small piece of foil and completely cover with the foil. Place in oven for 30 to 40 minutes until soft and golden brown. 
  4. Chop the Swiss chard into bite size pieces and rough chop the basil, keep separate. Slice cherry tomatoes and grapes in half.
  5. Make the dressing: In a small mixing bowl, add the roasted garlic, turmeric, fresh squeezed lemon juice, tahini, ⅛ teaspoon of salt and pepper and mix well. Slowly drizzle 1 Tablespoon of olive oil and whisk to combine. Add water if needed to thin out dressing. 
  6. Season both sides of the salmon with the remaining salt and pepper. In a sauté pan over medium high heat. Add remaining 2 teaspoons of olive oil and swirl to coat the pan. Add the salmon and sear well on each side for about 2-3 minutes each. If needed you can put the salmon in the oven to finish cooking. Internal temperature needs to be 145 F. 
  7. Arrange lentils, sorghum, arugula and chard in a bowl. Add salmon. Evenly sprinkle tomatoes, grapes and basil over the top and drizzle with dressing. Enjoy!

Recipe and photo courtesy of Compass Group


Calories: 470
Total fat: 14g
Saturated fat: 2g
Sodium: 200mg
Carbohydrate: 61g
Fiber: 8g
Total Sugar: 16g
Added Sugar: 0g
Protein: 28g

Yield: 4 servings

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