Baked Salmon with Lentil and Veggie Medley

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Season the salmon fillets with 1 tablespoon of olive oil, juice of half a lemon, salt, and black pepper.

3. 3

   Place the salmon fillets on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.

4. 4

   While the salmon is baking, rinse the lentils under cold water.

5. 5

   In a medium pot, bring the vegetable broth to a boil. Add the lentils and reduce to a simmer. Cook for about 20-25 minutes or until tender.

6. 6

   Peel and dice the carrots. Dice the zucchini and red bell pepper.

7. 7

   In a large skillet, heat the remaining olive oil over medium heat. Add the carrots, zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender.

8. 8

   Add the cooked lentils and spinach to the skillet. Stir until the spinach wilts.

9. 9

   In a small bowl, mix the yogurt with minced garlic and chopped fresh dill.

10. 10

    Serve the baked salmon with the lentil and veggie medley, and drizzle each serving with the yogurt sauce. Garnish with lemon wedges from the remaining half.