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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon canola oil |
1 small onion, minced |
1 small carrot, minced |
2 large cloves garlic, minced |
1/2 teaspoon ground ginger |
1 cup lentils (rinsed and picked over) |
3 cups low-sodium vegetable broth |
4 3-oz. salmon fillets |
1 tablespoon canola oil |
2 tablespoons low-sodium tamari or soy sauce |
Directions:
1. Warm 1 Tbsp. canola oil in a saucepan over medium heat. Add onion, carrot, garlic and ginger. Cook 1 to 2 minutes, stirring often. Add lentils and vegetable broth. Bring to a boil; cover and reduce heat to low. Simmer for 40 to 45 minutes, until lentils are tender. Preheat oven to 350ºF. Place salmon fillets on a baking sheet. Brush with 1 Tbsp. canola oil and drizzle with tamari or soy sauce. Bake until just cooked through, about 15 minutes. Serve salmon on top of lentils.
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