Food is the fuel our bodies need to function. Dr. Weil's Anti-Inflammatory Diet combines the best of taste and freshness with cutting-edge scientific research, blending both into a simple to follow diet that is delicious, varied and satisfying. We provide everything you need to get started and continue eating healthfully:

• Our online Anti-Inflammatory Cookbook provides access to almost 300 recipes
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FREE RECIPE! Try this Anti-Inflammatory recipe today, compliments of Dr. Weil on Healthy Aging!

Salmon on a Bed of Lentils

Description

Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are gently cooked on top of them for easy one-dish preparation. Green (Le Puy) lentils are smaller and more delicate than other varieties and hold their shape better during cooking. Ingredients 2 teaspoons extra-virgin olive oil 1 tablespoon finely chopped shallots 2 teaspoons minced garlic 2 1/2 cups clam juice 1 cup green or brown lentils, rinsed 1 small onion, peeled and studded with a clove 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves 1/4 teaspoon salt, or to taste Freshly ground pepper to taste 2 carrots, peeled and finely chopped 2 small white turnips, peeled and finely chopped 1 pound salmon fillet, skin removed, cut into 4 portions 2 tablespoons chopped fresh parsley 1 lemon, quartered

Instructions 1. Heat oil in a Dutch oven or deep sauté pan over medium heat. Add shallots and garlic and cook, stirring, until softened, about 30 seconds. Add juice, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until the lentils are tender, 25 minutes. 2. Add carrots and turnips; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more juice if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 8 to 10 minutes. 3. Serve in shallow bowls, garnished with parsley and lemon wedges. Makes 4 servings

From EATINGWELL The Magazine of Food & Health Copyright 2005 Eating Well, Inc.