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Salmon and Lentils with Tomato Ginger Chutney

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Salmon and Lentils with Tomato Ginger Chutney

 14.50 oz can, diced tomatoes
 2 garlic cloves, minced
 1 tbsp brown sugar
 ½ tbsp grated fresh ginger
 3 tbsp coconut oil, divided
 ¼ cup chopped white onion
 1 ½ cans (15.5oz each) cooked lentils, drained and rinsed
 ¼ cup heavy cream
 4 skin-on salmon filets (about 6 ounces each)
 2 tsp Indian tandoori tikka curry seasoning
1

In small saucepan, cook and stir tomatoes with their juice, garlic, sugar and ginger over medium heat 15 minutes or until thickened; transfer to medium bowl and cool. Makes about 1 cup chutney.

2

In same saucepan, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 5 minutes, stirring frequently. Reduce heat to medium-low. Add lentils and cream; cook and stir 5 minutes or until heated through. Makes about 3 cups

3

In large skillet, heat remaining 2 tablespoons oil over medium-high heat 2 minutes or until hot. Pat salmon dry with paper towel; sprinkle both sides with seasoning. Place salmon, skin side down, in skillet; reduce heat to medium and cook 5 minutes or until skin is crisp and browned. Turn salmon; cook 4 minutes or until internal temperature reaches 145°.

4

Serve salmon over lentil mixture topped with chutney garnished with mint, if desired.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories642
% Daily Value *
Total Fat 28g36%

Saturated Fat 14g70%
Cholesterol 124mg42%
Sodium 650mg29%
Total Carbohydrate 40g15%

Dietary Fiber 14g50%
Total Sugars 9g
Includes 3g Added Sugars6%
Protein 55g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.