Recipe: Salmon Over Lentils With Mustard Vinaigrette
Pair salmon and lentils and you’ll end up with a dish that’s both filling and fabulous! Try this recipe from our wellness staff.
Some meals are “good for you” but lacking in flavor. Others are scrumptious but a far cry from nutritious. And then some dishes check all the boxes. Case in point: our Salmon over Lentils with Mustard Vinaigrette. French lentils, cooked with onion, carrot, celery and garlic, are hearty and delicious — and the kind of carbohydrate that treats your blood sugar right. The salmon, chock full of heart-healthy omega-3, cooks quickly and easily under the broiler. And the mustard vinaigrette unifies the dish deliciously!
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For the lentils:
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
2 medium carrots, cut into ¼-inch dice
1 rib celery, chopped
1 clove garlic, chopped
1 cup French lentils (lentils du puy)
¼ teaspoon kosher salt
For the vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
4 teaspoons extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley, plus more for sprinkling
For the salmon:
4 4-ounce pieces skinless salmon filet, about 1 inch thick
1/8 teaspoon fresh ground black pepper
Makes 4 servings.
298 calories, 14 g total fat, 1 g saturated fat, 27 g protein, 15 g carbohydrate, 5 g dietary fiber, 3 g sugar, 0 g added sugar, 45 mg cholesterol, 393 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.