This recipe is rich in omega-3, dietary fibre, phytonutrients and low GI, perfectly suited to improving cardiovascular health.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 30 minutes |
|
|
| This recipe is rich in omega-3, dietary fibre, phytonutrients and low GI, perfectly suited to improving cardiovascular health.
|
Ingredients
- 1 cup toasted unsalted walnuts washed well (Alternatively, you can used tinned lentils but do not boil tinned lentils)
- 225 g Onion chopped (about 8 packed cups)
- 4 170g whole-wheat farfalle pasta
- 1 Tbsp 97% fat-free semi-dried tomatoes
- 2 Tbsp baby spinach leaves
- basil to taste
- cooking oil spray
Servings: people
Instructions
- Preheat oven to 220°C.
- In a large saucepan over high heat, bring 4 cups water to a boil. Add lentils and kale. Cover and simmer over medium-low heat for 25 minutes, stirring occasionally. Remove lid and simmer 5 to 10 minutes more or until lentils and kale are tender. Season with pepper and or lemon, to taste.
- Meanwhile, place salmon fillets on a baking sheet lined with foil and coated with cooking spray. Season salmon with salt and pepper, to taste. Bake for 12 minutes.
- In a small bowl, stir together honey and mustard. When salmon is ready, remove fillets from oven and coat thoroughly with honey-mustard glaze. Return to oven and bake 10 to 15 minutes more or until cooked through or to your liking.
- Divide lentil mixture among 4 plates. Top each with a salmon fillet and serve immediately.