Spicy Salmon and Confetti Lentils
![Recipe uses Green Jalapeño Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_CGI_Bottle_1000x2000-100x200.png)
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Ingredients
![TABASCO® Green Jalapeño Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000-100x200.png 100w)
Preparation
Heat lentils and chicken broth to boiling in 2-quart saucepan. Reduce heat to low; cover. Simmer 30 minutes or until lentils are tender. Drain lentils; place in bowl.
Meanwhile, preheat oven to 450ºF or preheat grill.
Brush salmon fillets with salt and 1 tablespoon TABASCO® Green Sauce. Cook 20 minutes, turning once or until fish flakes easily when tested with fork.
As salmon is cooking, heat oil in 12-inch skillet over medium heat. Add celery, zucchini, yellow squash and carrot. Cook about five minutes or until vegetables are tender-crisp, stirring occasionally. Stir vegetables and remaining 1 tablespoon of TABASCO® Green Sauce into cooked lentils. Toss to mix well.
To serve, spoon lentils onto platter. Top with salmon fillets. Serve warm or cold.