Salmon Dijon with Roasted Veggies and Lentils

Ingredients:

  • 4-oz salmon fillet
  • No-salt seasoning
  • 1 tsp Dijon mustard
  • 1 Tbs lemon juice
  • ½ cup cherry tomatoes
  • 1 cup broccoli florets
  • ½ tsp olive oil
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/4 cup dry green or French lentils

Directions:

  1. Preheat oven to 425F. Line a baking sheet with foil or parchment paper.
  2. Season salmon with seasoning; spread with mustard and sprinkle with lemon juice.
  3. Toss tomatoes and broccoli with olive oil and seasoning.
  4. Place salmon, tomatoes and broccoli on baking sheet.
  5. Bake 15 minutes or until salmon flakes and tomatoes start to wrinkle.
  6. Place salmon, tomatoes & broccoli on baking sheet.
  7. Bake 15 minutes or until salmon flakes and tomatoes start to wrinkle.
  8. Meanwhile, bring stock and lentils to a boil in a small pot; reduce heat to low. Simmer 10 minutes or until water evaporates.

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