Lemon Pepper Salmon with Lentil Rice and Spinach Salad
Lemon Pepper Salmon Ingredients
- 4 1/2 oz. salmon fillet
- 1/4 tsp. lemon pepper seasoning
Preheat broiler. Rinse and pat dry salmon. Sprinkle with lemon pepper seasoning. Coat a broiler pan with cooking spray. Place salmon on pan and broil about 3 to 4 minutes per side until fish is no longer translucent and flakes easily. Serve.
Lentil Rice Ingredients
- 2 Tbsp. brown rice
- 3 Tbsp. cooked lentils
- 1/4 tsp. onion powder
- 1/4 tsp. cumin
- 1 Tbsp. fresh parsley
If using canned lentils, drain and rinse; set aside. Place rice in a small pot with tight-fitting lid and add about 2 times the amount of water (for example if you’re cooking 4 tablespoons of rice, use 8 tablespoons of water…about 1/2 cup water).
Stir in onion powder and cumin; bring to a boil, uncovered, on high heat; reduce heat to low, cover tightly and cook for about 35 to 40 minutes, or until water has been absorbed and rice is cooked. Add lentils and parsley to cooked rice and stir to mix. Serve.
- 2 cups fresh spinach
- 3/4 cup chopped or sliced cucumber
- 5 baby carrots
- 2 tbsp. olive oil and vinegar dressing (light)
- 1/2 cup fresh raspberries
Nutrition Facts (per serving)
Calories 662.9, Calories from Fat 234 kilocalories, Total Fat 26.2 grams, Saturated Fat 4.3 grams, Cholesterol 83.6 milligrams, Sodium 463.1 milligrams, Total Carbohydrate 67.5 grams, Net Carbohydrate 53.8 grams, Dietary Fiber 13.7 grams, Sugars 12.1 grams, Protein 41 grams
This recipe was provided courtesy of eDiets.
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