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12Ingredients
50Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups water
- 1 cup beluga lentils (rinsed)
- kosher salt
- freshly ground black pepper
- 1/2 cup olive oil (divided)
- 2 Tbsp. mint (roughly chopped, plus whole leaves for garnish)
- 1 Tbsp. lemon juice
- black mission figs (12 medium, 8 ounces, divided)
- 1/4 cup white wine
- 1/4 cup whole grain mustard
- 8 oz. salmon fillets (Alaskan sockeye)
- lemon wedges (for serving)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium410mg17% |
| Potassium740mg21% |
| Protein25g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber17g68% |
| Sugars1g |
| Vitamin A2% |
| Vitamin C40% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Broad 7 years ago
I love this recipe. There is a nice balance between the tartness of the fig mustard, the sweetness of the grilled figs and the saltiness of the salmon. It is easy to prep the mustard and the lentils, so that you can cook the fish later.