Herb Crusted Salmon with Sautéed Zucchini and Lentil Pilaf

Yield: 2

Herb Crusted Salmon                                 

• Salmon Fillets                                              2 each

• Thyme                                                           1 tbsp

• Rosemary                                                     1 tbsp

• Oregano                                                       1 tbsp

• Salt                                                                1 tsp

• Pepper                                                          1 tsp

• Granulated Garlic                                       ½ tbsp

• Avocado Oil                                                 2 tbsp

   

  Sautéed Zucchini 

• Zucchini (Half Moon Cut)                         2 ½ cups

• Garlic Cloves (Sliced)                                6 each                                            

• Salt                                                              1 tsp 

• Pepper                                                        1 tsp

• Chicken Stock                                            ½ cup

  Lentil Pilaf

• Avocado Oil                                               2 tbsp

• Garlic Cloves (Minced)                            6 each

• White Onions (Small Diced)                   ½ each

• Green Bell Peppers (Small Diced)         1 each

• Carrots (Small Diced)                              ½ cup

• Celery (Small Diced)                                ½ cup

• Cremini Mushrooms (Small Diced)      1 cup

• Salt                                                             1 tsp

• Pepper                                                      1 tsp

• Granulated Garlic                                    1 tbsp

• Chicken Stock                                          4 cups

• Lentils                                                       1 cup

1. Preheat oven to 350 degrees.

2. In a mixing bowl, mix all of the salmon ingredients together.

3. Preheat a sauté pan to medium to high heat and once pan is hot, sear salmon on both sides for 2 minutes.

4. Place salmon on a sheet pan and bake in the oven for 10 minutes.

5. In a heavy bottom pot, add oil and all the vegetables for the lentils to the pot. Sauté for 5 minutes, just to cook down a little, then add chicken stock and seasonings. 

6. Once chicken stock comes to a boil, add the lentils and reduce heat to a simmer for 20 to 30 minutes with a lid. 

7. While that is simmering, in another sauté pan on medium heat add avocado oil.

8. Add zucchini and garlic to the sauté pan and cook down for 6 minutes or till al dente. 

9. Pour in chicken stock, salt and pepper to steam the zucchini till most of the chicken stock is evaporated.

10. Once all components are done, Plate and Enjoy!