Eco-friendly, low-mercury arctic char is less fishy than its more popular cousin, salmon.

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

　　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.

Nutrition Per Serving

　　10 g fat

　　2 g saturated

　　27 g carbohydrates

　　10 g fiber

　　39 g protein

　　#### Nutritional analysis provided by Self