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Roasted Salmon with Lentils and Bacon

The nutty flavor and unique texture of lentils combined with the smokiness of thick-cut bacon makes a wonderful complement for roasted salmon. Served with a salad, this dish makes an easy, healthful meal.

Roasted Salmon with Lentils and Bacon

Roasted Salmon with Lentils and Bacon

  • Ingredients:
  • 1 lb salmon fillets (about 1-inch thick, skin removed)
  • Salt and freshly ground black pepper
  • Olive oil
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 1/2 cup onion, finely chopped
  • 1 cup lentils (we used French)
  • 2-1/2 cups low-sodium chicken broth or water (or a combination)
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped

Preparation:
Fry the bacon in a large pan until crisp. Transfer to a paper towel-lined plate to drain and discard all but 1 tablespoon of the bacon fat from the pan.

Add the onion to the bacon fat along with about 2 teaspoons of olive oil. Sauté over medium heat until soft and translucent, 3 minutes. Add the lentils, broth and bay leaf and bring the mixture to a boil.

Reduce the heat to medium, cover and cook, stirring occasionally, until the lentils are tender, 20 to 30 minutes. (Add more liquid in 1/4 cup increments if needed.) Remove from the heat, discard the bay leaf and stir in the bacon and parsley.

While the lentils cook, preheat the oven to 425°F and generously spray a shallow baking pan with nonstick spray.

Cut the salmon into 4 serving size pieces and brush each with a bit of olive oil on both sides. Season with salt and pepper and arrange on the baking pan in a single layer. Roast for 8 to 10 minutes until the salmon reaches the desired doneness.

To serve, make a bed of lentils on each of 4 plates. Top with salmon and garnish with a sprig of parsley.

Makes 4 servings

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