Lentil Puttanesca with Salmon

Name: Lentil Puttanesca with Salmon
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon minced anchovies; 1 Tbsp julienned basil, plus whole sprigs, for garnish; 237 milliliters diced canned tomatoes; 2 Tbsps capers; 2 Tbsps minced garlic; 1 lemon, juiced; 59 milliliters rough chopped pitted kalamata olives; 118 milliliters lentils, rinsed; 2 Tbsps olive oil; 237 milliliters diced onion, approximately 1 medium onion; 1 Tbsp chopped Italian parsley leaves; 0 teaspoons red pepper flakes; 2 Tbsps red wine vinegar; 680 grams salmon fillets, skin and pin bones removed; 4 servings Sea salt and freshly cracked black pepper; 237 milliliters water

Lentil Puttanesca with Salmon is a gluten free, dairy free, and pescatarian recipe with 4 servings. This main course has 437 calories, 41g of protein, and 20g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a pretty expensive recipe for fans of Mediterranean food. A mixture of olive oil, water, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

In a small saucepan, over medium heat, add 1 cup of water and 1/2 cup rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Drain and set aside.

Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tablespoon of the olive oil. When the oil is hot and shimmering add the salmon fillets. Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side.

Ingredients you will need

Salt And Pepper

Salmon Steak

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Remove the fillets to a baking sheet fitted with a rack and put in the oven.

Equipment you will use

Baking Sheet

Oven

Add the remaining 1 tablespoon of olive oil to the same pan, over high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize.

Ingredients you will need

Anchovies

Olive Oil

Capers

Olives

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and red pepper flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes.

Ingredients you will need

Red Pepper Flakes