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Maple Glazed Salmon with Lentils

Servings = 2 | Serving size =1 4-ounce salmon filet with about 1 cup lentils

This recipe can be multiplied by 2, 3.

This recipe does not make very good leftovers.

Place a medium skillet over medium heat and spray lightly with olive oil. Add the celery and carrots and cook, stirring frequently, for about 5 minutes.

Add the lentils and stir. Add the water, chicken stock, salt and marjoram. Reduce the heat until the liquid is simmering. Cook for about 20 - 25 minutes until the lentils are just soft. Stir occasionally.

When the lentils are about halfway done preheat the oven to 375°F. Place a skillet in the oven.

When the lentils are done add the olive oil, stir and reduce the heat to low.

Spray the skillet in the oven lightly with olive oil and add the salmon filets. Top with one tablespoon of maple syrup and return the pan to the oven for about 4 minutes. Turn the salmon over and top with the other tablespoon of maple syrup. Cook for another 4 - 6 minutes.

Serve the lentils topped with the cooked salmon. There will be a little sauce in the bottom of the skillet and this goes over the salmon.

Nutrition Facts

Serving size: 1 4-ounce salmon filet with about 1 cup lentils | Servings 2

Calories 512 | Calories from Fat 157

Amount Per Serving (% Daily Value)

Total Fat 18g (27%) | Saturated Fat 3g (14%)

Monounsaturated Fat 4g | Trans Fat 0g

Cholesterol 70 mg (23 %) | Sodium 434 mg (18 %)

Total Carbohydrates 50g (17%) | Sugars 16g

Dietary Fiber 17g (68%) | Protein 38g

Vitamin A 213% | Vitamin C 11 % | Calcium 9% | Iron 28%

Vitamin K 25 mcg  | Potassium  1275 mg | Magnesium  101 mg