Say sayonara to boring fish and white rice! Rather than standard grain-based pilaf, the salmon in this dish is paired with a nutrient-packed -based version. These little guys are not only easy on the wallet, but they’re also a fantastic source of plant-based protein, fiber, iron, and folate.
- 1 cup lentils (ideally soaked overnight)
- 3 salmon fillets
- 3 lemons
- Dill sprigs
- Black pepper
- 1 cup finely diced cucumber
- 1 shallot, minced
- 1/4 cup minced fresh parsley
- 3 packed tablespoons finely chopped dill
- For 1 serving out of 3
- Calories 1095
- Protein 99 g
- Carbs 53 g
- Fiber 10 g
- Sugars 5 g
- Sodium 354 mg
- Fat 54 g
- Saturated 12 g
- Put lentils in a pot of water and cook according to package directions. (If soaked overnight, this should take about 10 minutes; if not, it will take around 30.)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place salmon on parchment.
- Slice 2 lemons and arrange slices under and on top of salmon along with a few dill sprigs. Sprinkle with freshly ground black pepper. Bake salmon uncovered for 20 to 25 minutes depending on fillet thickness.
- Meanwhile, drain cooked lentils and combine in a large bowl with cucumber, shallot, parsley, and chopped dill. Squeeze in juice of 1/2 remaining lemon and stir until combined. Season to taste with salt and pepper.
- Wedge remaining 1/2 lemon. When salmon is cooked, divide lentil pilaf among 3 plates. Serve salmon on top or beside, and garnish with additional dill sprigs and lemon wedges, if desired.