Canadian Maple Roasted Salmon with Braised Lentils and Greens

Shopping list

• 4 piece skinless salmon fillets — about 150 g each

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• 2 tbsp pure maple syrup — 100% pure, no added sugar

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• 1 tbsp Dijon mustard

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• 1 clove garlic — minced

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• 200 g dried green lentils

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• 500 ml vegetable stock — low-sodium

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• 200 g fresh spinach — washed

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• 2 tbsp olive oil

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• 1 piece lemon — juice and zest

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Preheat the oven to 200 °C (180 °C fan).

2. 2

   Rinse the lentils, then simmer in the vegetable stock for 20– 25 minutes until tender but not mushy; drain if needed.

3. 3

   While the lentils cook, whisk together maple syrup, Dijon mustard, garlic and lemon zest in a small bowl.

4. 4

   Place salmon fillets on a baking tray lined with parchment, brush with the maple glaze, then bake for 12– 14 minutes until the fish flakes easily.

5. 5

   Heat olive oil in a large pan over medium heat, add the cooked lentils, then fold in the spinach until just wilted.

6. 6

   Season with lemon juice and black pepper, divide the lentil mixture among four plates, top each with a glazed salmon fillet and serve warm.