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Nutrition Facts
Baked Salmon with Lentils
Amount per Serving
Calories
599
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
14
g
Cholesterol
 
94
mg
31
%
Sodium
 
404
mg
18
%
Potassium
 
1764
mg
50
%
Carbohydrates
 
43
g
14
%
Fiber
 
19
g
79
%
Sugar
 
7
g
8
%
Protein
 
50
g
100
%
Vitamin A
 
1828
IU
37
%
Vitamin C
 
135
mg
164
%
Calcium
 
112
mg
11
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Baked Salmon with Lentils

Course: Main Course, dinner, entree
Servings: 4

Ingredients

  • 1/4 cup olive oil divided
  • 1 cup green lentils rinsed
  • 1 1/2 cups onion sliced
  • 1/2 teaspoon salt divided
  • 1 teaspoon garlic powder divided
  • 1 teaspoon ground cumin divided
  • Water for lentils
  • 1 1/2 lbs salmon filet cut into four portions
  • 4 cups Frozen broccoli & cauliflower blend
  • 1 cup red bell pepper sliced thin

Instructions

  • Heat a large frying pan on medium heat. Add oil, lentils, onions, and half of the salt; stir.
  • Add half of the garlic, and cumin; stir to coat lentils with spices, continue cooking 1 minute.
  • Add water cover pan. Turn heat down to medium-low and cook, stirring periodically, until lentils are tender, 55-60 minutes.
  • Lentils can be made in advance.
  • Preheat oven at 400 degrees.
  • On a parchment or foil lined sheet pan, drizzle oil, sprinkle half of remaining spices and half remaining salt, spread out broccoli, cauliflower, red bell peppers and cook on middle rack for 15 minutes.
  • Move vegetables to the side to create space in the middle of the sheet pan for fish.
  • Sprinkle remaining spices and salt on filets.
  • Cook in oven on top rack until fish is firm to the touch, about 10 minutes.
  • Serve fish with roasted vegetables and lentils.
Course: Main Course, dinner, entree
Cuisine: American
Nutrition Benefit: better digestion, better mental clarity