This Fish Has Gone Nuts!
Courtesy of epicurious 4 Servings • 45 Min. Cook Time| Ingredients |
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| For the Salmon: |
| 2 6-oz. salmon fillets, halved |
| 1/4 c. maple syrup |
| 1/4 c. chopped walnuts |
| fresh lemon juice |
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| For the Lentil Soup: |
| 1 c. red lentils |
| 1 red onion, peeled and chopped |
| 1 medium potato, peeled and chopped |
| 2 carrots, peeled and chopped |
| salt and pepper to taste |
| 2 Tbsp. dried mint |
Directions:
1. Preheat the oven to 375°F. Place the salmon on baking sheets, and drizzle 1 tablespoon of maple syrup on top of each and top with a few walnuts. Bake for 20 minutes or until the fish is firm and lightly golden.
2. In a large pot, combine all ingredients and 2 cups of water and cook over moderately low heat for 45 minutes, or until the lentils and vegetables are soft. Let soup cool then blend with a handheld blender. Add a dash of lemon to taste. Serve with the fish.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Maliha Amarsi, Age 9
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 479; Total Fat: 13g; Total Carbs: 48g; Protein: 32g;