Lentils

I made this recipe recently. It was delicious!

Did you know that one serving of lentils has 10 grams of protein and 11 grams of fiber? Yup, it's true! So eat your lentils people!

Salmon On a Bed of Lentils

2 1/4 cup water
1 cup brown lentils
Salt and ground black pepper
4 piece (about 6 ounces each) salmon fillet , with skin
1 (to 2) navel oranges
1 teaspoon Dijon mustard
2 tablespoon olive oil
1 teaspoon olive oil
1/2 cup (loosely packed) fresh basil leaves
2 medium shallots, finely chopped
1/2 cup (loosely packed) fresh parsley leaves, chopped

DirectionsPreheat oven to 400 degrees F. In 2-quart saucepan, combine water, lentils, and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 30 minutes or until lentils are tender. Drain.

Meanwhile, spray 13" by 9" glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin side down. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast salmon 15 to 20 minutes or just until opaque throughout.

While salmon is roasting, prepare orange-basil dressing: From oranges, grate 1 teaspoon peel and squeeze 1/3 cup juice. In small bowl, whisk orange peel and juice with mustard, 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Stir in basil.

In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in lentils. Remove skillet from heat; stir in parsley and half of dressing (about 1/4 cup). Spread lentil mixture on platter. Arrange salmon on top of lentils and drizzle with remaining dressing.