This baked salmon with lentils, quinoa, and lemon-herb sauce dish is super healthy, high in protein, and bakes all in one big easy dish!
Ingredients
1 cup
Lentils, raw
(black lentils)
1 cup
Quinoa, uncooked
(red quinoa)
4 cup
Vegetable stock/broth, low sodium
(or chicken)
1/2 cup
Olive Oil, Extra Virgin
1/4 cup
Lemon juice
1 clove(s)
Garlic
1 pinch
Salt
(to taste)
1 tsp
Honey
(or agave, quick squeeze; to taste)
1/4 cup
Parsley, fresh
(chopped; optional)
341 gm
Atlantic salmon, wild
3 cup
Green/yellow string beans, raw
(or other vegetables)
Instructions
Preheat the oven to 450oF (230oC). Rinse the lentils and the quinoa. Place in a large oven-safe skillet or casserole dish with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.
Meanwhile, prepare the lemon-herb sauce. Process the olive oil, lemon juice, garlic, salt, honey, and parsley in a food processor or blender, or shake up in a sealed jar. Set about half of the dressing aside.
When the lentils and quinoa are done, place the salmon (skin side down) and the green beans (or any other vegetables you want) on top of the lentils and drizzle or brush with half of the lemon-herb dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.
When the salmon is fully cooked, serve with sauce.
