Lentils with Salmon

Photo: Alexandra Grablewski; Styling: Gerri Williams

Yield: Serves 4
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 419
  • Fat: 17g
  • Saturated fat: 2g
  • Protein: 30g
  • Carbohydrate: 36g
  • Fiber: 16g
  • Cholesterol: 50mg
  • Sodium: 468mg


  • 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


  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.
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