Pan Roasted Salmon served with Braised Lentils with Fennel and Cherry Tomato Caper Relish

Excellent source of Vitamin D and Protein Portion Size: 10.5 oz  Heating Instructions: Remove the Tomato Caper Vinaigrette from the tray; set aside.  Heat a pan over medium heat. Add a touch of Olive Oil. Once the pan is hot, add the Salmon and cook on each until heated through or until the internal temperature reaches 165°F. Remove from the pan and add the Braised French Lentils and cook until hot.  Drizzle the Tomato Caper Relish over the Salmon and enjoy!