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Ingredients
- lentils
- 4 salmon fillets
- 4 t dijon mustard
- 1/2 c chopped pecans
- 1 can diced tomatoes
- 1 T dill
- 1 T lemon juice
- 1 T olive oil
- 1 T red wine or white wine vinegar
Preparation
Step 1
preheat oven to 425
heat lentils with tomatoes, spices, oil, lemon juice & vinegar
spread fillets with mustard, top with pecans, and place over thoroughly heated lentil/tomato salad
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