Recipes and Cooking Cinnamon-Blackened Salmon with Lentils 5.0 (1) 1 Review Anti-inflammatory recipes are trending now and if you like salmon, this seafood dinner loaded with anti-inflammatory ingredients will become a must-make! Veggies, salmon, and lentils combine to make an all-in-one meal--no additional side dishes needed. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on November 6, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 30 mins Bake Time: 12 mins Total Time: 57 mins Servings: 4 Yield: 4 1/2 cups lentil mixture Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 cup chopped onion 2 cloves garlic, minced ½ teaspoon ground cumin 2 ½ cup water 1 cup uncooked lentils 1 teaspoon salt 3 cup small broccoli florets 1 teaspoon chili powder ½ teaspoon ground cinnamon ¼ teaspoon paprika ¼ teaspoon pepper 4 4-5 ounce skinless salmon fillets 3 cup fresh baby spinach ½ cup chopped walnuts, toasted Lemon wedges Directions In a large skillet heat olive oil over medium. Add onion and garlic. Cook and stir for 5 minutes. Add cumin; cook and stir 1 minute more. Stir in water, lentils, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in broccoli; cover and simmer 5 minutes more or until lentils are tender. Meanwhile, preheat oven to 450°F. Line a baking sheet with foil. In a small bowl combine the chili powder, cinnamon, paprika, pepper, and remaining 1/2 teaspoon salt. Rub all over salmon fillets. Place on prepared baking sheet. Bake for 12 to 15 minutes or until fish flakes easily when tested with a fork. Stir spinach into lentil mixture until wilted. Place mixture in shallow bowls topped with salmon and sprinkled with walnuts. Serve with lemon wedges. Rachel Marek and Emily Hemmingsen Rate it Print Nutrition Facts (per serving) 533 Calories 24g Fat 44g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 533 % Daily Value * Total Fat 24g 31% Saturated Fat 3g 15% Cholesterol 62mg 21% Sodium 691mg 30% Total Carbohydrate 44g 16% Total Sugars 5g Protein 40g Vitamin C 82.3mg 412% Calcium 132mg 10% Iron 6.3mg 35% Potassium 1247mg 27% Folate, total 358.4mcg Vitamin B-12 3.6mcg Vitamin B-6 1.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.