Prep 10 mins
Cook 30 mins
This recipe came from a wellness program at work. It's very tasty and heart healthy. You can make the lentils ahead and store in the refrigerator for 2 days to help save time. I serve on a bed of baby spinach for a very elegant presentation. I hope you'll enjoy it!
- 3⁄4 cup brown lentils
- 2 teaspoons olive oil, plus some
- olive oil, for brushing
- 1 small onion, chopped
- 1 carrot, peeled and cut into small dice
- 3 cups low sodium vegetable broth
- 2 tablespoons orange juice
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1 lb salmon fillet (4 center cut fillets, about 4 ounces each)
- 1 lemon, cut into wedges
- Pick over lentils to remove stones or debris.
- Heat olive oil in a saucepan over medium heat.
- Cook the onion and carrot about 5 minutes.
- Add the broth, orange juice, salt, and a grinding of pepper.
- Bring liquid to a boil and stir in the lentils. Reduce heat, cover and cook until the lentils are tender, about 20 minutes.
- While the lentils are cooking, preheat the broiler and brush the broiler pan with olive oil.
- Place salmon fillets on the pan and brush them with a little olive oil. Squeeze 1 or 2 of the lemon wedges over the fillets and season with a generous grind of pepper.
- Broil for 8-10 minutes, until cooked through.
- With a slotted spoon, spoon lentils onto each of 4 dinner plates. Set a salmon fillet on top or each and sprinkle with some more lemon juice.