South Beach Diet Phase 1 Roasted Pecan Salmon with Lentil-Tomato Salad

1/2 cup dried small green Le Puy lentils

4 (6-ounce) salmon fillets, with skin

Salt and freshly ground black pepper

4 teaspoons Dijon mustard

1/2 cup chopped pecan halves

1/2 cup halved cherry or grape tomatoes

1 large shallot, minced

1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

HANDS-ON TIME: 20 minutes TOTAL TIME: 30 minutes

Heat the oven to 425°F. Lightly coat a baking sheet with cooking spray.

In a medium saucepan, bring the lentils and 2 cups of water to a boil. Reduce the heat to a simmer and cook, uncovered, until the lentils are just tender but not mushy, 15 to 20 minutes.

While the lentils are cooking, place the salmon on the baking sheet and season with salt and pepper. Spread each fillet with 1 teaspoon of the mustard, then top each with 2 tablespoons chopped pecans. Roast the salmon for 10 to 12 minutes, until the fish just flakes when tested with a fork.

Meanwhile, make the salad: In a medium bowl, combine the tomatoes, shallot, dill, lemon juice, oil, and vinegar. Add the lentils and salt and pepper to taste. Toss well.

Divide the salad among 4 plates and top with the salmon.

NUTRITION AT A GLANCE
Per serving (with 1/2 cup salad): 522 calories, 32 g fat, 5 g saturated fat, 41 g protein, 18 g carbohydrate, 5 g fiber, 229 mg sodium