Roasted Salmon Fillets with Lentils

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Paired with healthful lentils, this salmon dish is easy and great for you.

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Ingredients

  • 2 C. dried lentils, rinsed
  • 1 large carrots, diced
  • 1/2 C. turnip, diced
  • 1 stalk celery, diced
  • 1 small sweet onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/3 C. olive oil plus 3 Tbs.
  • 4 C. water
  • 2 Tbs. tarragon vinegar
  • 3 Tbs. Dijon mustard
  • 4 - 6 salmon fillets 3 to 4-ozs. each
  • 1/2 C. fresh parsley, chopped

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Directions

Rinse lentils and combine with carrots, turnips, celery, onion, garlic, bay leaf and 1/3-C. olive oil in a large saucepan. Sauté for several minutes over medium heat, then add water and simmer over low heat for about 1 hour or until vegetables are tender. Remove from heat and stir in tarragon vinegar. In a small bowl, combine Dijon mustard and 3 Tbs. olive oil and whisk together. Spread mustard mixture on top of each salmon fillet. Spray a cooking rack with non-stick cooking spray and place fillets on rack. Cook fillets for 20 minutes at 425 degrees or until salmon is fully cooked. Stir parsley into lentil mixture. Place a serving of lentils on each plate and top with a serving of the salmon.

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