Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Yield 4 servings

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.

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