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Mustard Baked Salmon With Lentils




Source of Recipe


SHAPE Magazine


List of Ingredients




2 cups lentils
1 cup diced carrots (about 1/4-inch diameter)
1/2 cup diced turnips (about 1/4-inch diameter)
1/2 cup diced celery
1 cup chopped leeks
1/2 cup chopped onion
6 whole cloves garlic
1 bay leaf
1/2 cup plus 4 tablespoons olive oil
4 cups water
2 tablespoons tarragon vinegar
1/4 cup large-grain or Dijon mustard
4 3-ounce salmon fillets
1/2 cup coarsely chopped Italian parsley




Recipe



Rinse the lentils. Combine lentils with diced carrots, turnips and celery, chopped leeks and onion, garlic, bay leaf and 1/2 cup olive oil in a pot. Sauté over medium heat for 5 minutes.

Add water and cover. Let simmer slowly for one hour or until tender. Turn off heat. Add vinegar.

Preheat oven to 425F. Blend together the mustard and remaining olive oil; spread mixture onto the four fillets. Lightly oil cooking rack (or coat with nonstick spray) and place it in a roasting pan. Place fillets on rack and cook for 10 minutes.

Stir parsley into the lentils and divide among four plates. Place a fillet atop each plate of lentils and serve.