Maple Glazed Salmon with Lentils
Servings
2Serving size
1 4-ounce salmon filet with about 1 cup lentilsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 spray Spray olive oil |
| 1 Large stalk Celery, raw (diced) |
| 2 medium Carrots, raw (peeled and diced) |
| 1/2 cup, dried Red Lentils |
| 1 cup Water |
| 1/2 cup No salt added vegetable stock |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Dried marjoram |
| 1 Tbsp. Olive oil |
| 8 Ounces Fresh atlantic salmon (2 4-ounce filets) |
| 2 Tbsp. Maple syrup |
Instructions
Add the lentils and stir. Add the water, 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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
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.