INGREDIENTS

• 1 cup black lentils
• 1 cup red quinoa
• 4 cups vegetable broth
• ½ cup olive oil
• ¼ cup lemon juice
• 1 clove garlic
• ¼ teaspoon salt
• 1 teaspoon honey
• ¼ cup chopped parsley
• 12 ounces salmon
• Salt and pepper, to taste
• 1 bunch asparagus
• ½ head red cabbage, finely shredded

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. Rinse the lentils and combine with quinoa and broth in a casserole dish and bake for 45 minutes or until almost fully cooked – remove and fluff with a fork.
3. In a blender or food processor, pulse the olive oil, lemon juice, garlic, salt, honey and parsley until emulsified and set half aside.
4. Place salmon, skin side down on top of the lentil mixture, sprinkle with salt and pepper and drizzle with a bit of the lemon dressing.
5. Separately, toss the asparagus and red cabbage with some of the dressing – reserving some for later.
6. Nestle the asparagus and cabbage around the salmon on top of the lentils.
7. Bake for another 10-15 minutes or until fish is cooked through.
8. Serve drizzled with remaining dressing.
    

SERVES: 4