4
Serves
Preparation time: 10 minutes
Cooking time: 12 to 15 minutes
This delightful pairing of two Magic foods is actually a French bistro classic.
2 cans (19 ounces/540 milliliters each) lentil soup
1 pound (450 grams) salmon fillet, cut into 4 portions
Freshly ground pepper to taste
3 tablespoons coarse-grain or Dijon mustard
2 teaspoons olive oil
2/3 cup scallions, trimmed and chopped (1 bunch)
1/2 teaspoon dried thyme
1 tablespoon lemon juice
Lemon wedges
1. Preheat the oven to 450°F (230°C). Line a small baking pan with aluminum foil and coat it with nonstick spray.
2. Place the lentil soup in a sieve set over a bowl. Set aside to drain for several minutes.
3. Place the salmon, skin-side down, in the baking pan. Season with pepper and spread with the mustard. Bake the salmon until opaque in the center, 12 to 15 minutes.
4. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the scallions and cook, stirring, until softened, 1 to 2 minutes. Add the drained lentil soup and thyme. Heat through. Stir in the lemon juice. Spoon the lentils onto plates and top each serving with a piece of salmon. Garnish with lemon wedges. One serving is 3 ounces (85 grams) salmon and 2/3 cup lentils.
Per serving: 330 calories, 34 g protein, 28 g carbohydrates, 9 g fiber, 10 g total fat, 1 g saturated fat, 981 mg sodium.
Tip: To cook salmon in the microwave, place in a microwave-safe dish, cover with wax paper, and microwave on high for 5 to 7 minutes.