Salmon Lentil Bowl!

Lentils, wild salmon, tomato, avocado, red onion

Lentils. I have a bulk mix of red and green lentils. Depending on what you buy, the cooking time will vary. Check the packaging. These instructions are based on my mix.

Rinse 1 cup of mixed lentils and let them soak for 60 minutes. Add 3 cups of water or vegetable brother to a pot. Add the lentils. Bring to a boil, then reduce to a simmer and cover. Cook for 30 - 40 minutes, covered. Taste for tenderness before removing from heat.

Strain the lentils and return them to the pot.

Wild Salmon. Preheat the oven to 425. Lightly coat both sides of the salmon filet (or filets if cooking multiple) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two) to each filet and black pepper. Cook for 8 minutes (longer if desired). 

Assemble. Add one ladle of lentils. Add one filet of salmon. Top with 1/4 sliced avocado, 1 small slice tomato and one slice of chopped red onion. Add two pinches of sea salt, 1 tbsp of olive oil and red wine vinegar to taste.

Buon Appetito!!