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Broiled Salmon with Mediterranean Lentils Recipe
Broiled Salmon with Mediterranean Lentils Recipe photo by Taste of Home

Broiled Salmon with Mediterranean Lentils Recipe

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I used to weight-train to keep myself in shape for my work as a volunteer firefighter, and I often prepared this dish. It’s loaded with fiber, protein and antioxidants. Now that I’m a stay-at-home mom, I make it to give me energy to chase the little ones. —Dawn Bryant, Thedford, Nebraska
TOTAL TIME: Prep: 15 min. Cook: 55 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 55 min.
MAKES: 4 servings

Ingredients

  • 1 small carrot, julienned
  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1/2 cup dried lentils, rinsed
  • 1/2 cup dried green split peas
  • 2 garlic cloves, minced
  • 2 teaspoons capers, drained
  • 2-1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons lemon juice
  • SALMON:
  • 4 salmon fillets (4 ounces each)
  • Butter-flavored cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 salmon fillet with 1/2 cup lentils equals 422 calories, 16 g fat (3 g saturated fat), 67 mg cholesterol, 568 mg sodium, 33 g carbohydrate, 14 g fiber, 35 g protein.

Directions

  1. In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas, garlic and capers; cook and stir 3 minutes longer.
  2. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice.
  3. Spritz fillets with butter-flavored spray; sprinkle with salt and pepper. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork. Serve with lentil mixture. Yield: 4 servings.
Originally published as Broiled Salmon with Mediterranean Lentils in Healthy Cooking December/January 2013, p53

Nutritional Facts

1 salmon fillet with 1/2 cup lentils equals 422 calories, 16 g fat (3 g saturated fat), 67 mg cholesterol, 568 mg sodium, 33 g carbohydrate, 14 g fiber, 35 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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