This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Lentils are friendly—the Miss Congeniality of the bean world."-Laurie Colwin, Food writer
This recipe has it all. It's simple and quick and has great savory flavor that's complemented by the sweetness of the seared fish. The lentils are full of flavor and have a ton of fiber.
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.
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.
Serving size: 1 4-ounce salmon filet with about 1 cup lentils
|Calories 550||Calories from Fat 207|
|% Daily Value|
|Total Fat 23g||30%|
|Saturated Fat 4.5g||23%|
|Monounsaturated Fat 9g|
|Trans Fat 0g|
|Total Carbohydrates 50g||18%|
|Dietary Fiber 8g||27%|
|Vitamin A 65%||Vitamin C 11%|
|Calcium 7%||Iron 25%|
|Vitamin K 20mcg||Potassium 1100mg|