Moroccan-Spiced Salmon with Lentil & Carrot Ragout

1. 1

   Place fish, skin-side down, on foil-lined baking sheets.

2. 2

   Mix Miracle Whip, garlic powder, paprika, cinnamon and cumin until well blended.

3. 3

   Spread about 1 tsp.

4. 4

   (5 mL) mixture onto each fillet.

5. 5

   Refrigerate 30 min.

6. 6

   Bring water, lentils and 3/4 cup (175 mL) dressing (or 2 Tbsp.

7. 7

   [30 mL] dressing for trial recipe) to a boil in large saucepan; cover.

8. 8

   Simmer on medium-low heat 5 min.

9. 9

   Stir in carrots; simmer, covered, 10 to 12 min.

10. 10

    or until lentils and carrots are tender and most of the liquid has been absorbed.

11. 11

    Stir in parsley and remaining dressing.

12. 12

    Broil fish, 6 inches from heat, 5 to 7 min.

13. 13

    or until fish flakes easily with a fork.

14. 14

    Serve 1-1/4 cups (300 mL) lentil mixture topped with 1 salmon fillet and 1 lemon wedge.

* Per serving · 4 servings · Values may vary.