This Mediterranean inspired dish is sweetly tangy. The lemon-mustard sauce baked into the lentils pulls the tasty, nutty flavor out. Drizzle leftover sauce over a side salad, and your meal is complete.
2 cups 13 Foods Pardina! Lentils*
1 shallot, chopped
3 celery stalk, finely chopped
2 Tbsp red-wine vinegar
1 ½ Tbsp olive oil
1/2 small lemon’s juice
1 1/2 Tbsp honey
2-3 Tbsp Dijon Mustard
2 garlic clove, finely chopped
Pinch of salt and pepper
4 salmon fillets, skinless
- Preheat oven to 375.
- In sauce pan or cast iron pan, combine shallot, celery, red-wine vinegar, oil, lemon juice, sugar, garlic, mustard, salt, and pepper. Warm for 3-5 minutes on medium-low, until shallot is transparent.
- Season salmon with salt and pepper. Place seasoned salmon onto a non-stick baking pan. Drizzle a spoon-full of sauce over salmon. Cook for 15-20 minutes until salmon is cooked.
- Mix Lentils into sauce. Place the cast iron pan with lentil mixture in oven for 5-10 minutes to bake.
- Layer bake salmon on top of lentils. Enjoy!
*Cook according to package directions.
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