Bistro Salmon and Lentils

🥘 Ingredients

• brussels sprouts
  1 lb
• carrots
  2 unit
• dijon mustard
  3 unit
• lemon
  1 unit
• lentils
  1 c
• olive oil
  4 tbsp
• pepper
• salmon
  24 oz
• salt
• shallot
  2 unit
• thyme
  ¼ oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• baking sheet
• medium pot
• large bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Peel carrots , then 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 (leave room for salmon ). Roast until lightly browned and softened, about ⏱️ 20 minutes , tossing halfway through.

   carrots: 2 unit, brussels sprouts: 1 lb, olive oil: 4 tbsp, salt, pepper, salmon: 24 oz
2. 

   2

   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, about ⏱️ 25 minutes . Drain, discard thyme sprig, and set aside.

   lentils: 1 c, thyme: ¼ oz, veggie stock concentrate: 2 unit
3. 

   3

   While veggies and lentils cook, halve, peel, and mince 1 TBSP shallot . Halve lemon . Put dijon mustard , shallot, and juice of half the lemon in a large bowl . Whisk to combine and season with salt and pepper. Whisk in 1 TBSP olive oil and set aside.

   shallot: 2 unit, lemon: 1 unit, dijon mustard: 3 unit
4. 

   4

   With 10 minutes to go on veggies, add salmon to same baking sheet . Season with salt and pepper. Roast until opaque and just cooked through, about another ⏱️ 10 minutes .
5. 

   5

   Season cooked lentils with salt and pepper. Add to bowl with dressing and toss. Add carrots and Brussels sprouts and toss to combine.
6. 

   6

   Divide lentil salad between plates. Top with salmon and squeeze lemon juice (to taste) over everything.