"I enjoy salmon and I love maple syrup, so I mixed them together,” says Maliha. “And hot soup on a cold day makes me warm and happy inside.” Maliha serves this with a Caesar salad and adds, “Crunchy salad is fun to eat." - Maliha Amarsi, age 9, Washington

Makes 4 servings

Ingredients:

For the Salmon:

• 2 6-ounce salmon fillets, halved
• ¼ cup maple syrup
• ¼ cup chopped walnuts

For the Lentil Soup:

• 1 cup red lentils
• 1 red onion, peeled and chopped
• 1 medium potato, peeled and chopped
• 2 carrots, peeled and chopped
• Salt and pepper to taste
• 2 tablespoons dried mint

Fresh lemon juice

Preparation: 

1. Preheat the oven to 375°F. Place the salmon on baking sheets, and drizzle 1 tablespoon of maple syrup on top of each and top with a few walnuts. Bake for 20 minutes or until the fish is firm and lightly golden.
2. In a large pot, combine all ingredients and 2 cups of water and cook over moderately low heat for 45 minutes, or until the lentils and vegetables are soft. Let soup cool then blend with a handheld blender. Add a dash of lemon to taste. Serve with the fish.

479 calories; 13g fat; 48g carbohydrates; 32g protein

More information about the Kids' State Dinner:

• Check out the other winning 2014 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.