Easy Salmon and Lentil Supper
Serve this quick and healthy salmon recipe with your favourite grain and a side salad.
2
salmon fillets
(250 g total)
1/4
tsp (1 mL) each
garlic powder, onion powder, dried basil and dried thyme
1
tsp (5 mL) dried oregano
2
tsp (10 mL) freshly squeezed lemon juice
1/2 cup (125 mL)
mushrooms, sliced
1
medium tomato, chopped
1
cup (250 mL) dried brown lentils, rinsed
4 lemon wedges
The last thing I want to do at the end of a hectic day is spend hours in the kitchen. This recipe is the perfect multi-tasker: It’s delicious, healthy and quick to make. I love that it requires so little preparation—and so few dishes. It has also become a favourite with family and friends. I usually serve it with grilled asparagus and lentils (my favourite) or rice, but I would enjoy it with anything!
—Helen Dolan, Halifax
Preheat oven to 350°F. Place salmon in a baking dish sprayed with cooking oil. Combine garlic and onion powders, herbs and lemon juice with 3 Tbsp (45 mL) water; pour over salmon. Top with mushrooms and tomato. Bake, covered, for 15 minutes. Uncover and bake 10 to 15 minutes more, basting with the liquid. Meanwhile, cook lentils using package directions (or use canned). Place salmon on two plates, add lentils on side and garnish with lemon.
Serves 2
Per serving: 397 calories, 36 g protein, 17 g fat (4 g saturated fat), 25 g carbohydrates, 9 g fibre, 69 mg cholesterol,
80 mg sodium
Best Health Magazine, November/December 2009
