Lemon Broiled Salmon With Lentils

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!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Pick over lentils to remove stones or debris.
2. Heat olive oil in a saucepan over medium heat.
3. Cook the onion and carrot about 5 minutes.
4. Add the broth, orange juice, salt, and a grinding of pepper.
5. Bring liquid to a boil and stir in the lentils. Reduce heat, cover and cook until the lentils are tender, about 20 minutes.
6. While the lentils are cooking, preheat the broiler and brush the broiler pan with olive oil.
7. 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.
8. Broil for 8-10 minutes, until cooked through.
9. 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.