Roasted Salmon With Lentils
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2003
- 3/4 cup lentils
- 1/2 small onion, chopped
- 1 large celery stalk, chopped
- 2 tablespoons red-wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/3 cup chopped fresh parsley
- Coarse salt and ground pepper
- 4 skinless salmon fillets, (6 ounces each)
- Nonstick cooking spray
Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.