Cumin Baked Salmon with Lentil & Apricot Rice
624kcal
Ingredients
Method
- Preheat oven to 425°
- Put baking sheet in oven to heat
- Rinse salmon and pat dry, season generously with sea salt and pepper and set aside
- Rinse lentils and add to 1.5 quart pot with 2 cups of water and tsp of garlic powder and 1/2 tsp of salt. Bring to a boil then reduce to a simmer for about 45 minutes
- Peel and thinly slice shallot
- Finely chop dried apricots
- Thinly slice 1 lemon and zest the the other. Cut that lemon in half for juicing
- Peel and mince the ginger
- Rinse rice and place in 3 qt pot with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes or until tender.
- Pull baking tray out of oven (please use oven mitt) and drizzle a tablespoon of olive oil on. Place shallots and ginger on tray and bake for 5 minutes.
- Pour lemon juice on salmon and coat with two tsps of cumin
- Once shallots have softened, take 1/3 and move to the side of the baking sheet. Place the salmon skin side down on top of the remaining 2/3 of shallots. Top salmon with sliced lemons
- Bake for 20-25 minutes until it flakes easily with a fork
- Once the salmon is baked, remove from tray and set aside. Leave the shallots
- Mix the cooked lentils with the rice and stir gently to combine. Add the last teaspoon of cumin and season with a little salt if desired. Add the apricots and lemon zest and combine. Add the 1/3 of shallots that were moved before baking the salmon and a drizzle of olive oil and fold in.
- Serve immediately and ENJOY!
Nutrition
Calories624kcalCarbohydrates59gProtein50gFat21gSaturated Fat3gCholesterol125mgSodium982mgPotassium1568mgFiber4gSugar14gVitamin A891IUVitamin C30mgCalcium85mgIron4mg
Notes
Don't think you have to babysit this meal. It's not very work intensive.
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