A delicious weeknight dinner of steamed salmon over lentils to provide a good source of protein, with carrots and spinach for Vitamins A and C, all cooked in a delicious miso-orange marinade. Ready in under 40 minutes; serve this with a delicious salad for a healthy, immune-supporting dinner.
Immune-Supporting Ingredients
- Orange Juice: Contains a high amount of vitamin C, a potent antioxidant that helps to maintain a healthy immune system.
- Ginger: Although best known for helping with nausea, it is also traditionally used in Herbal Medicine as an expectorant and cough suppressant to help relieve bronchitis as well as coughs.
- Garlic: Traditionally used in Herbal Medicine to help relieve cold symptoms associated with upper respiratory tract infections and nasal congestion.
- Lentils: Contain a high amount of zinc, which helps maintain a healthy immune system. Lentils are also a good source of protein which is required to help make antibodies, another important aspect of our immune system.
- Salmon: Salmon is a good source of protein, which is required to help make antibodies, an important aspect of our immune system. It is also one of the few natural sources of vitamin D, which supports your immune function.
- Carrots: Carrots contain vitamin A, which is important for healthy immune function.
- Spinach: Spinach contains vitamin A, vitamin C and zinc; all are required to support a healthy immune system.
Serves 4
Prep: 15 minutes
Cook: 20 minutes
Total time: 35 minutes
Ingredients:
- 4 tbsp freshly squeezed orange juice
- 2 ½ tbsp grated fresh ginger
- 2 tbsp warm water
- 2 tbsp olive oil
- 1 clove garlic, grated
- 5 tsp miso paste
- 2 cups canned green lentils, drained and rinsed
- 4 salmon fillets, about 6-7oz each
- 1 ⅓ cup baby spinach
- 2 medium carrots, peeled into thin ribbons with a vegetable peeler
- 1/2 tsp chili flakes, optional
Method:
- Preheat oven to 350°F. Prepare four large pieces of parchment paper, about 12x20”, and fold in half to crease them. Open them and lay flat.
- Whisk the orange juice with ginger, warm water, olive oil, garlic and miso paste in a medium bowl.
- Divide lentils evenly among the four pieces of parchment paper and pile them on one side of the creased parchment paper. Top each pile of lentils with the baby spinach and carrot ribbons. Place the salmon fillet on top.
- Drizzle evenly with miso-orange mixture, about 2 tbsp per piece of salmon. If using chili flakes, sprinkle evenly on top of the salmon fillets.
- Fold parchment over salmon, double fold or scrunch the edges to seal completely and form a packet. Place on a rimmed baking sheet and bake until the salmon is opaque, spinach is wilted and carrots tender, about 20 minutes.
- Carefully place packets on plates and serve.
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