Salmon and Fragrant Lentils

Ingredients

• Atlantic salmon

  Fish, wild, raw

  4 oz or 113g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mushrooms

  White, raw

  4 medium or 72g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 46g

• Spinach

  Raw

  3 cup or 90g

• Lentils

  Mature seeds, cooked, boiled, with salt

  ½ cup or 99g

Directions

1. Preheat the oven to 350°F. Cook the rice according to package instructions.
2. Place the salmon on a baking tray, squeeze over the lemon juice, and add the chopped scallions, minced garlic, sliced red bell pepper, and sliced mushrooms.
3. Cover the salmon and vegetables with foil and bake for 10-12 minutes, or until the salmon is cooked to your liking.
4. While the salmon is baking, drain and rinse the lentils. Add them to a pan with cumin, coriander, and turmeric, and heat through. Add the cooked rice, stir in the spinach, and allow it to wilt for a couple of minutes.
5. Serve the lentils and rice with the baked salmon.