Spiced Salmon Over Coconut Lentils

1. 1

   To prepare the lentils, heat canola oil over medium high heat in a large nonstick pan and saute shallots for 5 to 7 minutes or until tender; add garlic and saute 1 additional minute. Turn heat down to low and add spinach, coconut milk, chicken broth, and lentils to the pan and simmer covered, for 30 to 35 minutes or until lentils are tender, stirring occasionally. Stir in lemon juice, garam masala, and salt.

2. 2

   Meanwhile, heat oven to 350?F and prepare the salmon by mixing 2 teaspoons fennel pollen, ginger, cayenne pepper, and salt in a small dish. Sprinkle spice rub evenly over salmon filets and lightly rub it into the filets. Heat canola oil over medium high heat in a large nonstick skillet and sear the salmon filets on both sides. Bake salmon for 8 to 10 minutes at 350?F or until cooked through. Serve salmon over the coconut lentils and garnish with remaining 1/2 teaspoon fennel pollen.

* Per serving · 4 servings · Values may vary.