1 cup black lentils
1 cup red quinoa
4 cups chicken or vegetable broth
12 ounces salmon
2–3 cups green beans or other vegetables
1 cup purple sauerkraut
Lemon Herb Sauce
1/2 cup olive oil
1/4 cup lemon juice
1 clove garlic
generous pinch of salt (to taste)
quick squeeze of honey or agave (to taste)
1/4 cup chopped parsley (optional)
Lentils & Quinoa: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven-safe skillet or casserole with the broth.Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.
Sauce: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.
Salmon: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.
Serve: When the salmon is fully cooked, serve with reserved sauce and purple sauerkraut if you like that kind of crazy.
Some vegetables will cook just fine in 10 minutes in a hot oven, but others won’t. If you’re using something that’s going to require more time like sweet potatoes, I would suggest par-boiling them before sending them to the oven. Veggies that work great – green beans, asparagus, kale, Brussels sprouts, cauliflower, mushrooms, peas, etc.