Roasted Salmon with Warm Lentil Salad

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

Chef Jake Brach