Roasted Salmon with Lentils

Name: Roasted Salmon with Lentils
Yield: serves 4
Ingredients: 3/4 cup lentils, picked over and rinsed; 1/2 small onion, chopped; 1 large celery stalk, chopped; 2 tablespoons red-wine vinegar; 1 tablespoon olive oil; 1 tablespoon Dijon mustard; 1 garlic clove, minced; 1/3 cup chopped fresh parsley; Coarse salt and fresh ground pepper; 4 skinless salmon fillets (6 ounces each); Nonstick cooking spray

December 14, 2011

The cooking time for lentils can vary widely depending on their age, as older lentils require more time. For the best results, buy a fresh, new bag. A mustard vinaigrette boosts the flavor of this Mediterranean-inspired dish.

Recipe information

Yield
serves 4

Ingredients

3/4 cup lentils, picked over and rinsed

1/2 small onion, chopped

1 large celery stalk, chopped

2 tablespoons red-wine vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 garlic clove, minced

1/3 cup chopped fresh parsley

Coarse salt and fresh ground pepper

4 skinless salmon fillets (6 ounces each)

Nonstick cooking spray

Preparation

Step 1
Combine the lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce the heat, and simmer, covered, for 5 minutes. Add the onion and celery; cover, and continue cooking until the lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving the cooking liquid. Transfer the lentil mixture to a medium bowl.
Step 2
In a bowl, whisk 2 tablespoons of the reserved cooking liquid with the vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
Step 3
Heat the broiler. Season the salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange the salmon on the sheet; broil until opaque throughout, 8 to 10 minutes. Spoon the lentils onto 4 plates; top with the salmon, flaking it into large pieces, if desired. Drizzle with the remaining dressing.
using celery leaves
Step 4
Chopped celery leaves add wonderful flavor to the lentils. Use them in place of or in addition to the parsley.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsMediterranean Salmon Fish Seafood Lentil Bean and Legume Vegetable Main Dinner Dairy Free Gluten Free Nut Free Easy Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

using celery leaves

Step 4

Recipe notes