This recipe is a perfect example of a very heart-healthy meal. Enjoy with a side salad and a glass of wine.
Makes 4 servings
Ingredients: 16 oz wild-caught, king salmon 1 c brown lentils 1 carrot, diced 1 celery stalk, chopped 1 small onion, chopped 2 cups water or vegetable broth 1 medium tomato, chopped Fresh basil Salt Black pepper Olive oil
In a small pot, sauté onion, carrots, and celery in 1 tsp olive oil for 2 minutes.
Add lentils and stir. Add water or broth and season to taste with salt and pepper.
Bring to a boil and then simmer for 15-20 minutes until most of the liquid has been absorbed and lentils are soft. Set aside.
Season the salmon on both sides with a sprinkle of salt and pepper. Grill or sauté both sides until done, but not overcooked (7–8 minutes).
While the salmon is on the grill:
Put the chopped tomato in a bowl, add chopped basil, salt and ~2 tsp olive oil. This can be served at room temperature or sautéed if you prefer it warm.
Form a mound of lentils on a plate, add the salmon, and top with the chopped tomato-basil mixture on the salmon. It's lovely served with sautéed garlic spinach or roasted asparagus.
Nutrition Facts: Calories: 398 Fat: 10g Carbohydrates: 39g Fiber: 8g Sodium: 665mg Protein: 39g