Wild Salmon with Lentils and Arugula

Wild Salmon with Lentils and Arugula

Omega-3 fatty acids, found in oily fish like salmon and sardines, can help you beat back the winter blues. During the first week of detox, split each serving into two, or eat the salmon and lentils a few hours apart. Vitamin D-rich foods, like salmon, tuna, egg yolks, and fortified dairy, play a key role in beating the winter blues.

Ingredients

Serves 4

• 1 medium red onion, diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 bay leaf
• 1 cup green lentils
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon fresh lemon juice
• 3 cups baby arugula (1 1/2 oz.)
• 4 6-oz. fillets wild salmon, skinless

Directions

1. In a medium pot, bring onion, carrot, celery, bay leaf, and lentils to a boil. Reduce to a simmer and cook until lentils are tender, about 25 minutes. Drain. Season with salt and pepper. Add olive oil and lemon juice. Stir in arugula and cover to keep warm. Meanwhile, heat oven to 375 degrees. Arrange fillets in a baking dish. Drizzle with olive oil and season with salt and pepper. Cover with foil and bake until cooked through, about 16 to 18 minutes. Serve with lentils and squeeze with lemon juice.
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Read more at Wholeliving.com: Wild Salmon with Lentils and Arugula

Read more at Wholeliving.com: Whole Living Action Plan 2011 -- Food and Recipes -- 28-Day Challenge