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Roasted Salmon with Warm Lentil Salad

This hearty dish, which serves six, is a particularly great option when having guests. Try it with roasted brussel sprouts for a full meal.

  • Serves: 6

Ingredients

  • 1 Onion Small; Diced
  • 1 Garlic Clove Minced
  • 1 Bay Leaf
  • 1 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Pepper
  • 6, 4 oz Salmon Fillets
  • 1 lb Dried Lentils
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsp Dijon Mustard
  • 1/4 cup Fresh Parsley Chopped
  • 1 tsp Fresh Thyme Leaves
  • Kosher Salt To taste
  • Ground Pepper To taste

Instructions

  1. Preheat oven to 350 degrees.

  2. Place dried lentils in a large pot. Add water to cover, along with onion, 1 garlic clove, bay leaf, kosher salt and pepper.

  3. Cook lentils until tender.

  4. Combine red wine vinegar, olive oil, salt and pepper in a bowl and whisk to combine.

  5. Add warm lentils to bowl, along with parsley and thyme. Gently toss to combine.

  6. Arrange salmon fillets evenly in a baking pan. Season with salt and pepper.

  7. Roast in oven for 10-12 minutes. Salmon should be just firm. Be careful not to overcook.

  8. Spoon lentil salad onto plates and place roasted salmon directly on top.

Nutrition Info

Calories:
535
Total Fat:
20g
Saturated Fat:
3.4g
Sodium:
425mg
Potassium:
1220mg
Total Carbohydrate:
46g
Dietary Fiber:
11g
Protein:
45g