For the Salmon: * 2 6-oz. salmon fillets, halved * 1/4 c. maple syrup * 1/4 c. chopped walnuts * fresh lemon juice
For the Lentil Soup: * 1 c. red lentils * 1 red onion, peeled and chopped * 1 medium potato, peeled and chopped * 2 carrots, peeled and chopped * salt and pepper to taste * 2 Tbsp. dried mint
What to do:
1. Preheat the oven to 375°F. Place the salmon on baking sheets, and drizzle 1 tablespoon of maple syrup on top of each and top with a few walnuts. Bake for 20 minutes or until the fish is firm and lightly golden. 2. In a large pot, combine all ingredients and 2 cups of water and cook over moderately low heat for 45 minutes, or until the lentils and vegetables are soft. Let soup cool then blend with a handheld blender. Add a dash of lemon to taste. Serve with the fish.
From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Maliha Amarsi, Age 9 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com