Maple Glazed Salmon with Lentils

Servings: 2 | Serving size: 1 4-ounce salmon filet with about 1 cup lentils

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• spray olive oil
• 1 large rib celery (diced)
• 2 medium carrots (peeled and diced)
• 1/2 cup red lentils
• 1 cup water
• 1/2 cup no salt added chicken or vegetable broth
• 1/4 tsp salt
• 1 tsp dried marjoram
• fresh ground black pepper to taste
• 1 Tbsp extra virgin olive oil
• 2 4-ounce salmon filets
• 2 Tbsp maple syrup

Place a medium skillet over medium heat and spray lightly with olive oil. Add the celery and carrots and cook, stirring frequently, for about 5 minutes.

Add the lentils and stir. Add the water, chicken stock, salt and marjoram. Reduce the heat until the liquid is simmering. Cook for about 20 - 25 minutes until the lentils are just soft. Stir occasionally.

When the lentils are about halfway done, preheat the oven to 375°F. Place a skillet in the oven.

When the lentils are done add the olive oil, stir, and reduce the heat to low.

Spray the skillet in the oven lightly with olive oil and add the salmon filets. Top with one tablespoon of maple syrup and return the pan to the oven for about 4 minutes. Turn the salmon over and top with the other tablespoon of maple syrup. Cook for another 4 - 6 minutes.

Serve the lentils topped with the cooked salmon. There will be a little sauce in the bottom of the skillet and this goes over the salmon.