Place salmon in a baking dish sprayed with cooking oil.
Combine garlic and onion powders, herbs and lemon juice with 3 Tbsp (45 ml) water; pour over salmon. Top with mushrooms and tomato. Bake, covered, for 15 minutes. Uncover and bake 10 to 15 minutes more, basting with the liquid.
Meanwhile, cook lentils using package directions (or use canned). Place salmon on two plates, add lentils on side and garnish with lemon.
Per serving: 397 calories, 36 g protein, 17 g fat (4 g saturated fat), 25 g carbohydrates, 9 g fibre, 69 mg cholesterol, 80 mg sodium