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Salmon And Lentils With Tomato Vinaigrette
Salmon And Lentils With TomatThis protein-packed dish looks fancy, but it's easy to prepare. Named after the glistening black beluga caviar they resemble, black beluga lentils hold their shape and texture once cooked to make the final meal look quite extravagant. If you can't find black lentils, replace them with French green lentils (Le Puy). You can also use grilled chicken instead of salmon.o Vinaigrette


  • 1 cup black lentils

  • 1 whole bay leaf

  • 4 fillet salmon fillet

  • 1 tbsp extra virgin olive oil

  • 2 tsp olive oil

  • 3 tbsp olive oil

  • 2⅓ cup cherry tomatoes

  • 1 shallot, finely chopped

  • ⅓ cup fresh basil leaves, chopped

  • 2 tbsp red wine vinegar

  • ¼ tsp table salt

  • ¼ tsp, ground black pepper

  • 1 cup nonfat plain Greek yogurt

  • 3 tbsp horseradish

  • 1 tsp lemon zest

Recipe Tags

Dinner Seafood


Prep: 35 min.

Cook: 25 min.

Total: 60 min.

  1. Place lentils, bay leaf, a couple pinches of salt, and 3 cups of water in a medium saucepan. Bring to a boil, reduce heat to medium-low, cover, and simmer for about 20 minutes until lentils are tender but still al dente. Drain any excess liquid.

  2. Meanwhile, preheat oven to 300 degrees F. Season salmon with salt and pepper and place on a baking sheet lined with parchment paper. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh. You can also prepare the fish on an outdoor grill.

  3. Heat 2 teaspoons of oil in a skillet over medium heat. Add tomatoes and shallot; heat until tomatoes soften and begin to shrivel, about 3 minutes. Place tomatoes and shallot in a bowl and stir in 3 tablespoons oil, basil, vinegar, salt, and pepper.

  4. Stir together yogurt, horseradish, and lemon zest.

  5. To serve, spread 1/4 cup yogurt mixture onto each of 4 serving plates, and top each plate with an equal amount of lentils. Place salmon on lentils and top with tomato dressing. (6).png
Easy Turmeric Rice
Brown rice is an easy-to-prepare dish to accompany a protein source. This recipe is relatively low in fat and a great source of complex carbohydrates. It's good fuel regardless of your fitness goal.


  • 1 cup brown rice

  • 2 cup low-sodium chicken broth

  • 2 tsp grass-fed butter

  • 1 clove garlic, minced

  • 1 tsp turmeric

  • 1 green onion, chopped

  • ¼ cup onion, finely chopped


Prep: 5 min.

Cook: 20 min.

Total: 25 min.

  1. Heat butter in skillet over medium heat.

  2. Add garlic and onion; sauté for 2 minutes.

  3. Add in the brown rice and turmeric. Stir for a minute to coat the rice.

  4. Add chicken broth and bring to a boil.

  5. Once the broth boils, cover skillet and simmer for 15 minutes.

  6. When the rice in done, fluff with a fork, top with green onions, and serve.



  • ¾ cup quinoa

  • ⅓ cup natural peanut butter

  • 1 tbsp lime juice

  • 2 tbsp light soy sauce

  • 2 tbsp rice vinegar

  • 2 tsp honey

  • 2 tsp sesame seed oil

  • 2 tsp ginger, minced

  • 1 tsp sweet chili sauce

  • 1 bunch Tuscan kale, cut into 2-inch pieces

  • 2 cup chicken breast, thinly cut

  • 2 carrots, shredded


Prep: 25 min.

Cook: 10 min.

Total: 35 min.

  1. Place quinoa, 1-1/2 cups of water, and a pinch or two of salt in a saucepan. Bring to a boil, reduce heat to medium-low and simmer covered for about 10 minutes until quinoa is tender and water has absorbed. Remove from heat and let quinoa rest covered for 10 minutes. Fluff with a fork.

  2. In a bowl, whisk together peanut butter, lime juice, soy sauce, rice vinegar, honey, sesame oil, ginger, chili sauce, and 2 tablespoons of warm water until smooth.

  3. Place kale in a large bowl and drizzle with half the peanut dressing. Using clean hands, massage dressing into kale for about a minute until leaves are tender.

  4. Add quinoa, chicken, carrots, red bell pepper, mango, green onion, and basil to bowl and gently toss everything together. Divide salad among serving plates and drizzle on remaining peanut dressing. Garnish with peanuts

Thai-Style Chicken Salad
This vibrant salad is full of nutritional heavyweights including kale, ginger, and quinoa. It can be served either for dinner or to breathe new life into your lunch routine. Since kale can be massaged (by hand!) with the creamy peanut dressing a few days in advance without going soggy, fear not about making this salad ahead of time and keeping it chilled for up to three days.
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