Salmon over lentils is classic French bistro fare—chopped apple adds sweetness and walnuts increase the omega-3 level.

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Moderate

Lentil salad
6 cups water, divided
1 cup green lentils
1 cup dry red wine
1 medium onion, peeled and halved
1 carrot, peeled and halved
5 cloves garlic, peeled
2 sprigs fresh thyme
3 parsley stems, cut into 2-inch pieces
3 whole cloves
1 bay leaf
Salt & freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
1/2 Granny Smith apple
2 tablespoons chopped toasted walnuts
1 tablespoon finely chopped fresh parsley

Salmon
1 1/2 pounds salmon fillet, skinned and cut into 6 portions
1 teaspoon canola oil
6 sprigs fresh thyme

1. To make lentil salad: Combine 2 cups water and lentils in a large saucepan or Dutch oven and bring to a boil over high heat. Cook for 5 minutes. Drain and return lentils to pot.
2. Add remaining 4 cups water, wine, onion, carrot and garlic to pot. Tie thyme sprigs, parsley stems, cloves and bay leaf in a cheesecloth bag and add to pot. Bring to a boil, reduce heat to medium-low and simmer, uncovered, for 30 minutes. Season with salt and pepper. Continue cooking until lentils are tender, about 20 minutes more.
3. Drain, reserving 1 cup liquid. Discard cheesecloth bag. Cut carrot and onion into 1/4-inch dice.
4. Measure out 1/2 cup of the cooked lentils and place in a blender or food processor with reserved liquid; puree until smooth. Measure out 1/2 cup of the lentil puree and place in a large bowl; mix in the remaining lentils, diced carrot, onion and olive oil. Scrape the remaining lentil puree into a small saucepan.
5. Peel, core and finely dice apple. Stir apple, walnuts and parsley into the lentil-carrot mixture. Adjust seasoning and keep warm.
6. To broil salmon: Preheat broiler. Coat a baking sheet with cooking spray.
7. Brush both sides of salmon with canola oil and season each side with salt and pepper. Place on prepared baking sheet and lay 1 sprig thyme over each fillet. Broil 6 inches from the flame without turning just until opaque in the center, about 6 minutes.
8. Meanwhile, heat the reserved lentil puree.
9. Make a bed of the lentil salad on 6 warmed plates and spoon the lentil puree around the outside. Place the salmon on top. Serve immediately.

NUTRITION INFORMATION: Per serving: 408 calories; 18 g fat (3 g sat, 7 g mono); 67 mg cholesterol; 25 g carbohydrate; 30 g protein; 6 g fiber; 136 mg sodium; 826 mg potassium.
Nutrition Bonus: Selenium (60% daily value), Vitamin A (38% dv), Potassium (24% dv), Vitamin C (15% dv).
1 Carbohydrate Serving