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Prep Time: 15 mins | Cook Time: 15 mins | Serves: 3

Ingredients

• 1 lb salmon filet

• 1 large head cauliflower, roughly chopped

• 4 Tbsp olive oil, divided

• 2-3 tsp turmeric powder

• 1 tsp black pepper

• Salt to taste

• 1 c dried red lentils, rinsed

• 3 c homemade stock, low-sodium vegetable broth, or water

• 2 cloves garlic, chopped

• ¼ c white onion, finely chopped

• ½ tsp cumin

• ½ tsp coriander

• 2 Tbsp fresh lemon juice

Directions

1. Preheat oven to 375 degrees.

2. Pat salmon filets dry. Place salmon and cauliflower florets on a baking sheet lined with parchment paper. Drizzle everything with olive oil, sprinkle with salt and pepper, then dust with turmeric.

3. Bake 10–15 minutes, until just cooked. This will depend on the thickness of your salmon. Finish under broiler for added color and a crisp top.

4. In a medium pot, bring lentils and stock to a boil and simmer 10 minutes. Remove from pot and drain excess liquid.

5. Return the pot to medium heat and sauté garlic and onion until soft, about 5 minutes.

6. Return lentils to pot and add spices and lemon juice. Season to taste.

Nutrition: (per serving) Calories: 665 kcals | Total Fat: 28 g | Saturated Fat: 4 g | Sodium: 179 mg | Carb: 50 g | Protein: 53 g | Fiber: 23 g.

Providence Heart Guide | 2022
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