Grilled Salmon Asparagus and Lentils

Ingredients

• To Prepare Seasoned Paste:
• 2 Tbsp COCONUT OIL
• 1 Tbsp Shallots chopped fine
• 1⁄2 tsp Chopped tarragon
• 1 tsp Dijon mustard
• 1 tsp Lemon juice
• 2 Tbsp MANUKA HONEY
• 20 Fresh asparagus spears (5 per person)
• To Grill Salmon:
• 2 Tbsp COCONUT OIL
• 4 Tbsp Low sodium soy sauce
• 2 Tbsp Dijon mustard
• 2 Tbsp MANUKA HONEY
• 1 tsp Rice wine vinegar
• 2 lbs Wild salmon fillets (about four, 5 ounce fillets)
• To Prepare Lentils:
• 1 cup Dry green LENTILS
• 4 cups Low sodium vegetable stock
• 2 medium Leeks (white and pale green parts only), well rinsed and drained, coarsely chopped
• 1 Tbsp COCONUT OIL
• 2 Tbsp Lemon juice, freshly squeezed
• 1⁄2 tsp Unrefined Sea salt
• Pinch pepper