Ingredients
- 2 tsp olive oil
- 1 onion finely chopped
- 1 leek white and light green parts only, finely chopped
- 1 rib celery finely chopped
- 2 sprigs thyme or 1/2 tsp dried thyme
- 1 clove garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cup green lentils dried
- 2 cups chicken broth or vegetable broth no-salt
- 2 cups water
- 1 green zucchini cubed
- 1 yellow zucchini cubed
- 4 salmon fillets
- 1 tbsp olive oil
- 4 lemon wedges
- 1/4 cup cilantro leaves
- salt and pepper to taste
Instructions
- 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
329
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1.5
g
9
%
Sodium
257
mg
11
%
Carbohydrates
38
g
13
%
Fiber
8
g
33
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
