If your resolution this year is to eat more fish, this recipe is the perfect way to start off 2023! Pomegranate and lentils are both said to bring good luck for the coming year, and this salad combines them with red pepper and quinoa for a delicious fresh start! 

Ingredients

• Prepared or bottled balsamic/honey dressing
• Pomegranate seeds

• 2 cups cooked red (or tri-color) quinoa
• 2 cups cooked red (or green) lentils
• Salt and pepper, to taste
• 2 Tbsp extra virgin olive oil

• 4 cups (about 20 oz.) Brussels sprouts, halved
• 1 Tbsp. extra virgin olive oil
• Salt and pepper, to taste

• 4 (4-5 oz ea) wild Alaska cod fillets

• 8-12 cups mixed greens

Preparation

1. Prepare the quinoa and lentils

   Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil. 

2. Prepare veggies

   Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred. 

3. Cook fish

   Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated  or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.

4. For each serving

   Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 Tbsp of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 cup dressing. Garnish with cilantro and a lemon wedge, if desired.