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. Rinse the rice and cook according to package directions.
2. Place the salmon on a foil-lined baking tray. Squeeze over the lemon juice and scatter the scallions, garlic, bell pepper, and mushrooms around and on top.
3. Cover the tray tightly with foil and bake until the salmon flakes easily, 10–12 minutes depending on thickness.
4. Meanwhile, drain and rinse the lentils. Warm them in a skillet over medium heat with the cumin, coriander, and turmeric plus a splash of water or a little oil, stirring until hot.
5. Fold in the cooked rice, then stir in the spinach until just wilted, 1–2 minutes. Adjust seasoning to taste.
6. Serve the fragrant lentils and rice in a bowl or on a plate and top with the baked salmon and vegetables.