Spiced Salmon Over Coconut Lentils

• Coconut Lentils
• 1 tablespoon canola oil
• 1 cup chopped shallots
• 2 garlic cloves, minced
• 6 ounces fresh spinach
• 1 13.5-ounce can coconut milk
• 1 1/2 cups low-sodium chicken broth
• 1 cup lentils
• juice of half a lemon
• 1/2 teaspoon garam masala
• 1/2 teaspoon salt
• Spiced Salmon
• 2 1/2 teaspoons fennel pollen (or substitute ground fennel seeds)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 4 7-ounce salmon filets
• 1 tablespoon canola oil

1. To prepare the lentils, heat canola oil over medium high heat in a large nonstick pan and saute shallots for 5 to 7 minutes or until tender; add garlic and saute 1 additional minute. Turn heat down to low and add spinach, coconut milk, chicken broth, and lentils to the pan and simmer covered, for 30 to 35 minutes or until lentils are tender, stirring occasionally. Stir in lemon juice, garam masala, and salt.
2. Meanwhile, heat oven to 350?F and prepare the salmon by mixing 2 teaspoons fennel pollen, ginger, cayenne pepper, and salt in a small dish. Sprinkle spice rub evenly over salmon filets and lightly rub it into the filets. Heat canola oil over medium high heat in a large nonstick skillet and sear the salmon filets on both sides. Bake salmon for 8 to 10 minutes at 350?F or until cooked through. Serve salmon over the coconut lentils and garnish with remaining 1/2 teaspoon fennel pollen.

coconut lentils, canola oil, shallots, garlic, fresh spinach, coconut milk, chicken broth, lentils, lemon, garam masala, salt, salmon, fennel pollen, ground ginger, ground cayenne pepper, salt, salmon filets, canola oil

Taken from food52.com/recipes/8531-spiced-salmon-over-coconut-lentils (may not work)