Wild Salmon With Lentils

We have less than three weeks until Christmas. Did you know that? Are you done shopping? Is everything wrapped? Is your tree up? Are all your travel plans set in stone? Do you have to ship anything this year? Have you planned the Christmas menu? Why was Tumblr down so long? Am I stressing you out? Because I’m this close to a brain hemorrhage. SURPRISED?

… … …

Ok, after a quick shift in focus, I’ve calmed down and am going to be able to share what we had for dinner.

Really, I’m okay.

Namaste.

Wild Salmon With Lentils:

What it took for 2:

· 2  wild salmon fillets,

· 1 cup green lentils

· 2 carrots, diced

· 2  ribs celery, diced

· 1 small red onion, diced

· 1 bay leaf

· 2 Tbs. extra virgin olive oil

· juice of 1 lime

· 2 cups spinach or arugula

· coarse salt and freshly ground pepper

In a medium sized pot, bring the carrots, celery, onion, bay leaf and lentils to a boil. Reduce heat and simmer until lentils are cooked and soft, about 25 minutes.

In the meantime, preheat your oven to 375 degrees. Place the salmon fillets in a small baking dish and drizzle with the olive oil. Season these guys as well. Cover and bake until cooked, about 17 minutes.

When the lentils are cooked, drain the water and add the spinach to the pot to wilt. Season with salt and pepper.

To serve, place salmon fillet over a good heaping of lentils and spritz with lemon. Done!