1/2 cup dry lentils (red or brown), rinsed, drained and picked through
1/2 cup long grain rice, rinsed and drained
1 small lemon
2 cups low sodium vegetable broth or water
2 roma tomatoes, diced
1/4 cup fresh basil leaves, chiffonade
1/4 cup freshly grated parmesan or asiago cheese
For the broccolini and salmon:
2 bunches broccolini, trimmed and halved lengthwise
2 tablespoons Dijon mustard
2 tablespoon maple syrup
1 teaspoon crushed red pepper flakes (more or less to taste)
1 ½ pounds salmon, skin on or off, pin-bones removed
kosher salt, to taste
freshly ground black pepper, to taste
Directions
Step 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Step 2
To make the pilaf: Pour the olive oil into a medium sauce pot and set over medium heat. Once the oil is hot add the onion and saute for 3 minutes, until just beginning to turn translucent.
Step 3
Stir in the garlic and cook for 30 seconds or until fragrant. Pour in the lentils and rice and stir to combine. Use a vegetable peeler or sharp paring knife to cut a 1 inch wide strip of lemon zest; add to the pot.
Step 4
Pour the vegetable broth or water into the pot and bring to a boil before lowering to a gentle simmer. Cook for 20 to 25 minutes, until the lentils are soft.
Step 5
Meanwhile, cook the broccolini and salmon: Toss the broccolini with olive oil and a large pinch of salt and pepper. Scatter on the lined baking sheet and roast for 5 minutes while you prepare the salmon.
Step 6
Mix together the mustard, maple syrup, red pepper flakes and pepper in a small bowl. Pat the salmon dry and sprinkle it with salt. Brush or spoon the maple mustard generously on the salmon.
Step 7
Remove the baking sheet with the broccolini from the oven and scoot the broccolini over to make room for the salmon. Place the salmon on the baking sheet (not on top of any broccolini!) and put back in the oven for 10 minutes or until the salmon is just cooked through and the broccolini is golden and tender.
Step 8
To finish: Remove the pilaf from the heat once the lentils are cooked through. Stir in the diced tomatoes, basil and cheese. Taste and adjust seasoning as needed.
Step 9
Divide the broccolini and pilaf between 4 plates. Portion the salmon and place it next to the pilaf and broccolini. Serve with any leftover mustard maple glaze.
