Mustard_Baked_Salmon_with_Lentils.jpg

Mustard Baked Salmon with Lentils

Mustard Baked Salmon with Lentils Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ½ c. organic lentils
  • 1 c. sliced organic carrots
  • 1 c. sliced organic celery
  • 1 whole bay leaf
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. organic extra virgin olive oil
  • 12 oz. wild salmon (4-3 oz. fillets)
  • ¼ c. large grain mustard
  • ½ c. fresh parsley, chopped
  • 4 c. spring water
  • 1 c. chopped leeks
  • ½ c. chopped organic onion
  • 6 cloves organic garlic
Instructions
  1. Rinse the lentils and combine them with the carrots, celery, leeks, onion, garlic, bay leaf, and half of the olive oil in a pot.
  2. Saute over medium heat for 5 minutes.
  3. Add the water and cover. Simmer 20 minutes until tender.
  4. Turn off the heat, and add the vinegar.
  5. Preheat the oven to 425 F.
  6. Blend the mustard and remaining olive oil, and spread the mixture onto the salmon fillets.
  7. Place the fillets on a baking rack and cook 8-10 minutes for medium, or to desired doneness.
  8. Stir the parsley into the lentil mixture and divide it among 4 plates.
  9. Place the salmon atop the lentils and serve.
 

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Nutrient Information Per Batch

1302.64 kcal Calories, 441.65 mg Calcium, 104.31 g Carbohydrate, 184.8 mg Cholesterol, 53.95 g Total Fat, 40.88 g Fiber, 16.33 mg Iron, 343.73 mg Magnesium 3831.65 mg Potassium, 100.22 g Protein,154.78 mcg Selenium, 1043.63 mg Sodium, 17.39 g Sugars, 8.37 mg Zinc, 7.7g Saturated fat, 0.01 trans Fat, 29.42 g Monounsaturated fats, 13.03 g Polyunsaturated fats, 25125.2 IU Vitamin A, 4.12 mg Vitamin B6, 10.68 mcg Vitamin B12, 78.18 mg Vitamin C, 0 IU Vitamin D, 6.86 Vitamin E, 602.89 mcg Vitamin K, 727.68 mcg Folate,2.06 mg Vitamin B1(Thiamin),31.74 mg Vitamin B3(Niacin),1.73 mg Vitamin B2(Riboflavin), 1.22 mcg Lycopene, 3974.33 mcg Lutein and Zeaxanthin, 1.69 g ALA, 1.08 g EPA, 3.75 gDHA,1338.32 mg Phosphorous, 2.83 mg Manganese, 4241.94 mcg Alpha carotene, 12827.8 mcg Beta carotene, 15.6 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Seeds
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Nightshade
  • No Citrus
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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