Mustard Glazed Salmon with Lentils

Servings: 2 | Serving size: 4 ounces salmon with lentils

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe makes great leftovers for sandwiches or salads.

Place the water in a medium sauce pan over high heat. When the water boils, add the lentils. Allow them to boil for about 15-20 minutes; you'll know that they are done when they are al dente.

While the lentils are cooking, place the olive oil in a medium skillet over medium heat. Add the onions and cook for 2 - 3 minutes, stirring frequently. Add the carrots and cook for about 7 - 8 minutes.

When the lentils are done, drain them and add them to the onions and carrots. Add the salt, pepper, thyme, white wine and butter. Cook until the wine has evaporated. Set aside.

Place a large skillet in the oven and preheat to 425°F.

Mix together the peach preserves and the mustard.

When the oven is hot, spray the pan with oil. Add the salmon, skin side down. Cook for about 5 - 6 minutes. Spread the peach mustard across the top of the filets and return to the oven (do not turn them over). Set the oven to broil and cook for another 2 - 3 minutes.

While the salmon is cooking, gently reheat the lentils. Divide them between two plates and then top with the cooked salmon. Serve.