Salmon and Lentils With Moroccan Tomato Sauce Recipe

Ingredients

• 1/4 cup sliced organic almonds, divided
• 1 cup lentils, rinsed
• 14 1/2 ounces reduced-sodium, fat-free chicken broth
• 1 1/2 teaspoons fennel seed (whole or ground)
• 1 teaspoon coriander seed (whole or ground)
• 3/4 teaspoon cardamom pods (whole or ground)
• 3/4 teaspoon cumin seeds (whole or ground)
• 3 whole cloves or 1/8 teaspoon ground cloves
• Cooking spray
• 1 shallot, peeled and chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 14 1/2 ounces peeled, no-salt-added tomatoes
• 1 teaspoon hot sauce, or to taste
• 12 ounces salmon fillet, (4 3-ounce fillets), boned and skinned
• Always buy broth in cardboard containers instead of cans.