bistro-salmon-and-lentils

🥘 Ingredients

• brussels sprouts
  8 oz
• carrots
  4 pieces
• dijon mustard
  1 tbsp
• lemon
  1 piece
• lentils
  1 c
• olive oil
  2 tbsp
• pepper
  ¼ tsp
• salmon
  12 oz
• salt
  ½ tsp
• shallot
  1 piece
• thyme
  3 sprigs
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• medium pot
• large bowl

1. 

   1

   salmon carrots shallot lentils brussels sprouts thyme dijon mustard veggie stock concentrate lemon salt pepper olive oil

   salmon: 12 oz, carrots: 4 pieces, shallot: 1 piece, lentils: 1 c, brussels sprouts: 8 oz, thyme: 3 sprigs, dijon mustard: 1 tbsp, veggie stock concentrate: 1 unit, lemon: 1 piece, salt: ½ tsp, pepper: ¼ tsp, olive oil: 2 tbsp
2. 

   2

   Wash and dry all produce. Preheat oven to 425°F. Peel carrots and slice on diagonal into ¼-inch pieces. Trim and halve Brussels sprouts lengthwise. Toss veggies on a baking sheet with 1 tbsp olive oil and a pinch of salt and pepper, leaving room for fish. Roast until lightly browned and softened ⏱️ 20 minutes , tossing halfway through.
3. 

   3

   Place lentils in a medium pot with thyme, veggie stock concentrate, and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until tender ⏱️ 25 minutes . Drain, discard thyme sprigs, and set aside.
4. 

   4

   While veggies and lentils cook, halve, peel, and mince shallot. Halve lemon. Put mustard, shallot, and juice of half the lemon in a large bowl . Whisk to combine and season with salt and pepper. Whisk in remaining olive oil and set aside.
5. 

   5

   With 10 minutes to go on veggies, add salmon to the same baking sheet. Season with salt and pepper. Roast until opaque and just cooked through ⏱️ 10 minutes .
6. 

   6

   Season cooked lentils with salt and pepper. Add to bowl with dressing and toss. Add carrots and Brussels sprouts and toss to combine.
7. 7

   Divide lentil salad between plates. Top with salmon and squeeze remaining lemon juice over everything.