Baked Salmon and Lentils with Quinoa, Shaved Cucumbers, and Dilled Yogurt Sauce}
 
 
Ingredients
Dilled Yogurt Sauce
  • 1 cup whole milk or lowfat plain yogurt
  • 6 tablespoons extra virgin olive oil
  • 3-4 tablespoons fresh dill
  • ½ teaspoon fine-grain sea salt
  • 1 tablespoon fresh lemon juice
Muscovado Sunflower Seeds
  • 1 tablespoon muscovado sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon fine-grain sea salt
  • 1 cup sunflower seeds
Lentils
  • 1 cup french green lentils, sorted and rinsed
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup thinly sliced scallions
  • fine-grain sea salt and fresh ground pepper to taste
Cucumbers
  • 1 English cucumber
  • 1 cup micro greens
Assembly
Instructions
Dilled Yogurt Sauce
  1. Place all ingredients in a blender or food processor and blend until creamy and smooth. Season to taste with additional salt and lemon juice. Refrigerate until ready to serve.
Muscovado Sunflower Seeds
  1. In a small bowl, mix together the muscovado sugar, lemon zest, and ½ teaspoon sea salt.
  2. In a large skillet over medium heat, toast the sunflower seeds until they start to become golden brown, about 5-7 minutes. Sprinkle the lemon sugar mixture over the seeds and stir constantly until sugar melts and coats the seeds, about 1-2 additional minutes. Transfer to a plate to cool. Season to taste with additional salt if needed.
Lentils
  1. Place lentils is a small pot and cover with water by 3 inches. Bring to a boil, then lower heat and simmer until lentils are tender and soft, about 30 minutes. Drain, reserving ½ cup cooking liquid. Toss warm lentils with vinegar and season with salt and pepper. Allow lentils to rest for 5 minutes. Taste again and season with additional vinegar and salt if needed. Add olive oil and scallions and stir to combine. Transfer to a serving bowl and set aside. If lentils seem dry when ready to serve, stir in some of the reserved cooking liquid.
Cucumbers
  1. Use a vegetable peeler to shave cucumber into ribbons, stopping when you get to the seeds. Place cucumber ribbons in a serving bowl and toss with the micro greens.
Assembly
  1. Serve each plate with a portion of quinoa, salmon, lentils, and cucumbers with greens. Drizzle a generous amount of dilled yogurt sauce over each plate and garnish with a sprinkle of sunflower seeds.
Notes
-inspired by Sprouted Kitchen's Bowl + Spoon
-lentils from Alice Water's The Art of Simple Food
-muscovado sunflower seeds from Heidi Swanson's Super Natural Everyday
Recipe by at https://dev.gatheranddine.com/baked-salmon-and-lentils/