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Lentils with Salmon

Photo: Alexandra Grablewski; Styling: Gerri Williams
Yield Serves 4

Ingredients

  • 1 tablespoon canola oil
  • 1 small onion, minced
  • 1 small carrot, minced
  • 2 large cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 cup lentils (rinsed and picked over)
  • 3 cups low-sodium vegetable broth
  • 4 3-oz. salmon fillets
  • 1 tablespoon canola oil
  • 2 tablespoons low-sodium tamari or soy sauce

Nutrition Information

  • calories 419
  • fat 17 g
  • satfat 2 g
  • protein 30 g
  • carbohydrate 36 g
  • fiber 16 g
  • cholesterol 50 mg
  • sodium 468 mg

How to Make It

  1. Warm 1 Tbsp. canola oil in a saucepan over medium heat. Add onion, carrot, garlic and ginger. Cook 1 to 2 minutes, stirring often. Add lentils and vegetable broth. Bring to a boil; cover and reduce heat to low. Simmer for 40 to 45 minutes, until lentils are tender. Preheat oven to 350ºF. Place salmon fillets on a baking sheet. Brush with 1 Tbsp. canola oil and drizzle with tamari or soy sauce. Bake until just cooked through, about 15 minutes. Serve salmon on top of lentils.