Lisa Consiglio Ryan is a certified health counselor and founder of Whole Health Designs.
- 1/2 Cup red lentils, rinsed
- 1 Cup chopped kale
- 2, 6-ounce salmon fillets
- 1 Tablespoon raw honey
- 2 Tablespoons Dijon mustard
- Sea salt and ground pepper, to taste
- Olive oil
Preheat oven to 400 degrees.
In a saucepan over medium heat, bring 2 cups of water to a boil. Add the lentils and kale and cover. Simmer over low heat for 10 minutes. Remove and let sit until ready to serve.
Place the salmon fillets on a baking sheet lined with foil and coat with the olive oil. Season the salmon with sea salt and pepper and bake in the oven for 10 minutes.
In a small bowl, mix together the honey and mustard. Remove the fillets from the oven and coat them thoroughly with the honey-mustard sauce. Return them to the oven and bake until done, about 10 minutes.
Serve the salmon on top of the lentil and kale mixture. Season the dish with salt and pepper to taste.