An Easy Roast Salmon With Lentils Recipe
Lentils have a bit of a PR problem in America. They have been banished to the deepest, darkest parts of the pantry while less-deserving ingredients like rice and pasta get all the love. Truth is, few ingredients fuse nutrition, affordability, ease, and taste quite like the humble lentil. This dish, a bistro classic, is a testament to its greatness. While the salmon roasts away in the oven, the lentils are simmered into tender submission. Separately, each makes for fine eating, but together they merge into something truly special.
Nutrition: 440 calories, 12 g fat (2 g saturated), 680 mg sodium
1⁄2 Tbsp olive oil
1 medium carrot, peeled and diced
1⁄2 medium yellow onion, diced
2 cloves garlic, minced
1 cup dried lentils
3 cups chicken broth or water
2 bay leaves
2 Tbsp red wine vinegar
Salt and black pepper to taste
4 salmon fillets (4 oz each)
2 Tbsp Dijon mustard
2 Tbsp brown sugar
How to Make It
- Preheat the oven to 450°F.
- Heat the olive oil in a medium saucepan over medium heat.
- Add the carrot, onion, and garlic and sauté for 5 to 7 minutes, until soft and lightly browned.
- Add the lentils, broth, and bay leaves.
- Simmer for about 20 minutes, until the lentils are tender and the liquid has mostly evaporated.
- Before serving, add the vinegar, season with salt and pepper, and discard the bay leaves.
- While the lentils simmer, roast the salmon: Season the fish with salt and black pepper.
- Combine the mustard and brown sugar in a mixing bowl and spread evenly over the salmon fillets.
- Place the salmon on a baking sheet and place on the top rack of the oven. Roast for 8 to 10 minutes, until the salmon has browned on the surface and flakes with gentle pressure from your finger.
- Divide the lentils among 4 plates or pasta bowls and top each serving with a piece of salmon.
Eat This Tip
Lentils: A Press Release
As we said before, lentils have had some bad PR, but we are here to clear their name! Here are some of the top health benefits of lentils. Helps to reduce cholesterol, a great source of protein (and also vegetarian-friendly), increases energy, and they’re good for heart and digestive health. Now, do you see why our earliest ancestors ate them?
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!