Meals & Recipes: Crispy Salmon, Lentils & Broccoli

This is a full bodied and nourishing meal. Great for dinner.

The Dish:

1 - 1.5 ladles of green lentils. 1 handful of boiled broccoli. 1 filet of wild salmon. Finish with olive oil and salt to taste.

Cooking Instructions:

Salmon. Start with wild salmon (click here to learn why). I’ve been enjoying frozen wild sockeye salmon from Whole Foods or Sprouts (grocers closest to me), or fresh wild Sockeye from Trader Joes. Preheat the oven to 425. Lightly coat both sides of the salmon filets 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 - 10 minutes (depending on thickness of the fish). 

Turn off the oven and turn on the broiler. Place the baking sheet of salmon on the top row and allow the skin to crisp for 60 - 90 seconds (don’t take your eye off of it, it burns quick!)

Green Lentils. Add 3 cups of water or vegetable brother to a pot. Add 1 cup of green lentils. Bring to a boil, then reduce to a simmer and cover. Cook for 45 minutes, covered. Taste for tenderness before removing from heat. Strain the lentils and return them to the pot.

Broccoli. Chop two broccoli crowns into bite size pieces. Bring a pot of water to boil. Add broccoli and let cook for 3 - 5 minutes. Once strained, add the broccoli back to the pot, add 2 pinches of salt and a tbsp of ghee, butter or olive oil and mix.