Wild Salmon with Lentil Tabbouleh

Looking for ways to pack more inflammation-fighting foods into your diet? This Mediterranean meal does it all!

Not only does it provide an excellent source of the homocysteine-fighting trifecta: folate, vitamin B6 and vitamin B12, but it also serves up 248% of the daily value for inflammation-fighting omega-3s.

In fact, a recent study published in the journal Nutrition found that people getting the most omega-3 on their diet had 29% lower levels of C-reactive protein than those getting the least.

Best of all, this tasty way to tame inflammation is ready in just 20 minutes!

Yield: 4 servings
Start to Finish: 20 minutes

Benefits: Gluten-Free
Excellent Source of: Fiber, Iron, Potassium, Protein, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Folate, Thiamin, Niacin, Riboflavin, EPA/DHA Omega-3
Good Source of: Magnesium, Zinc, Copper, ALA Omega-3
Nutrition Snapshot: 328 Calories, 17 g Total Fat, 62 mg Cholesterol, 333 mg Sodium, 16 g Carbohydrate, 6 g Fiber, 3 g Sugars, 28 g Protein

Ingredients

• 1/2 cup organic lentils, dry*

• 2 cups fresh organic parsley, finely chopped

• 1/4 cup fresh organic lemon juice

• 1 medium organic cucumber, peeled and diced

• 1 medium organic tomato, diced

• 1/2 cup organic onion, diced

• 3 cloves organic garlic, chopped

• Spring/filtered water for cooking

• 12 ounces wild salmon (4-3 ounce fillets)

• 2 Tbsp. organic extra virgin olive oil
  

Preparation

Rinse the lentils. Add water to a medium pot and bring to a boil. Reduce heat, and cook until tender (about 15-20 minutes). Meanwhile, lightly season the salmon (if desired) and broil or use your Flavorwave to cook to desired doneness. Remove the cooked lentils from the heat, drain, and set aside. Place the lentils, parsley, cucumber, tomato, lemon juice, olive oil and garlic in a medium non-reactive bowl. Mix well to combine. Divide lentil mixture among plates. Top with salmon. Serve.

*You may substitute canned lentils, if desired. Try Eden Organic.