Smart Dill and Honey-Mustard Salmon
with Hearty Stewed Lentils and Veggies
Get ready for a carb and calorie conscious meal that does not sacrifice flavor or comfort! Start with a base of an impossibly quick stew with high-in-fibre lentils, hearty kale and carrots. Top with a broiled-to-perfection salmon smothered in sweet and sharp honey mustard, all kissed with the delicate flavour of dill. The only thing left to do here is to dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
Whole Grain Mustard
Dill-Garlic Spice Blend
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Before starting, preheat the broiler to high.Wash and dry all produce. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Peel, then cut onion into 1/4-inch pieces.Remove and discard any tough stems from kale, then finely chop.Drain and rinse lentils.
Heat a medium pot (use large for 4 ppl) over medium heat.When hot, add 1 tbsp (2 tbsp) oil, then onions and carrots. Cook, stirring occasionally, until golden-brown and tender-crisp, 4-5 min. Season with salt and pepper.While veggies cook, add honey and mustard to a small bowl. Stir to combine.
Add kale, lentils, stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Cover and bring to a boil.Reduce heat to medium-low. Season with salt and pepper. Cook covered, stirring occasionally, until veggies are tender, 6-8 min.
Meanwhile, line a baking sheet with foil.Pat salmon dry with paper towels, then brush each piece with 1 tsp oil.Season with Dill-Garlic Spice Blend, salt and pepper.Arrange salmon, skin-side down, on prepared baking sheet. Spread honey-mustard mixture over salmon.Broil in the middle of the oven until cooked through, 7-10 min.**
Divide lentils and veggies between bowls. Top with salmon.