1 cup brown lentils, picked over and rinsed
8 oz (about 8packed cups) kale, chopped
4 6-oz wild-caught salmon fillets
1 tbsp honey
2 tbsp Dijon mustard
ground black pepper and sea salt, to taste
olive oil cooking spray
1. Preheat oven to 450 F
2. In a large saucepan over high heat, bring 4 cups water to a boil. All lentils and kale. Cover and simmer over medium-low heat for 2 minutes, stirring occasionally. Remove lid and simmer 5 to 10 minutes more or until lentils and kale are tender. Season with salt and pepper, to taste.
3. Meanwhile, place salmon fillets on a baking sheet lined with foil and coated with cooking spray. Season salmon with salt and pepper, to taste. Bake for 12 minutes.
4. In a small bowl, stir together honey and mustard. When salmon is ready, remove fillets from oven and coat thoroughly with honey-mustard glaze. Return to oven and bake 10 to 15 minutes more or until cooked through.
5. Divide lentil mixture among 4 plates. Top each with a salmon fillet and serve immediately.
This recipe is from the March/April 2009 issue of Clean Eating