In medium saucepan, heat oil over medium heat; cook onion, leek, celery and garlic, thyme, salt and pepper, stirring until softened, about 4 minutes.
Add lentils, chicken broth and water; bring to boil. Reduce heat and simmer, adding more water if mixture dries out, until lentils are tender, about 25 to 30 minutes.
Stir in zucchini; cover and cook until zucchini is tender, about 5 minutes.
Meanwhile, brush salmon with oil; sprinkle with salt and pepper. Broil on foil-covered baking sheet, 3 inches (8 cm) from heat, until fish flakes easily when tested, about 6 minutes.
To serve, divide lentil mixture among 4 plates. Divide salmon and serve with lemon wedges.
Nutrition Facts
Salmon on Veggie and Leek Lentils
Amount Per Serving
Calories 329Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1.5g8%
Cholesterol 0mg0%
Sodium 257mg11%
Total Carbohydrates 38g13%
Dietary Fiber 8g32%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.
Watch the first video in our #HalfYourPlate series📺! Meet Jen Ong Tone, our registered dietitian who will be your host for the videos covering all kinds of topics to help you fill #HalfYourPlate with fruits and veggies at every meal!
Check it out and let us know what you want to see👀 in future videos!
Meet Jen Ong Tone, the Half Your Plate Registered Dietitian and stay tuned for more of her informative videos to help you fill half your plate with fruits an...