Roasted Salmon with Braised Lentils

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Feasting at home

Total Time

1 hour

Prep Time

15 minutes

Cook Time

45 minutes

Rating

(24)

Ingredients

4 servings

2-3 garlic cloves, finely minced
1 tablespoon fresh thyme
2 teaspoons whole-grain mustard (or Dijon mustard)
2 teaspoons lemon zest
3 tablespoon olive oil
1/2 teaspoon salt
pepper to taste
fresh thyme sprigs for garnish
2 tablespoons olive oil
1 onion, diced ( or sub 1 large leek)
1 cup diced celery (or fennel bulb)
1 cup diced carrot ( or beet!)
3-4 garlic cloves, rough chopped
1 1/2 cups French Green Lentils (Le Puy, or small black lentils- beluga, caviar, etc. )
1/4 cup sherry wine, red wine, white wine, marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
2 teaspoons salt
1/2 teaspoon mustard- whole grain or dijon (optional)
4-5 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Dinner Sautéing Gluten-Free Intermediate ...

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Preparation

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Step 1

Preheat heat oven to 325F

Step 2

(Or see notes for grilling)

Step 3

Marinate the Salmon

Step 4

Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)

Step 5

Make the lentils:

Step 6

Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.

Step 7

Assemble

Step 8

Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!