Salmon with Lentils

Name: Salmon with Lentils
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 carrots, diced; 1 cinnamon stick; 296 milliliters 1/2 pound French brown or green lentils; 3 cloves garlic, chopped; 1 Tbsp honey; 1 Juice of lemon; 4 servings Kosher salt and freshly ground pepper; 2 leeks, white and light-green parts only, halved lengthwise and chopped; 59 milliliters extra-virgin olive oil, plus more for drizzling; 510 grams center-cut skinless salmon fillets; 1 bunch Swiss chard; 1 Tbsp tomato paste

Salmon with Lentils might be just the main course you are searching for. One serving contains 579 calories, 43g of protein, and 23g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have center-cut salmon fillets, swiss chard, honey, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat 1/4 cup olive oil in a skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the leeks and carrots and cook until tender, 5 minutes.

Ingredients you will need

Carrot

Leek

Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.

Ingredients you will need

Cinnamon Stick

Tomato Paste

Lentils

Garlic

Water

Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest.

Ingredients you will need

Swiss Chard

Place the whole leaves over the lentils, cover and wilt, 1 minute.

Ingredients you will need

Lentils

Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.

Ingredients you will need

Salt And Pepper

Lentils

Salmon

Swiss Chard

Wrap

Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lentils

Swiss Chard

Honey

Beet

Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Lentils

Salmon

Fish

Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.

Ingredients you will need

Lentils

Salmon

Water

Equipment you will use

Bowl

Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.

Ingredients you will need

Goat Cheese

Lentils

Beet

Photograph by Antonis Achilleos

Equipment

Frying Pan

Bowl

Ingredients

Servings:

carrots, diced 1

cinnamon stick 296milliliters

1/2 pound French brown or green lentils 3cloves

garlic, chopped 1Tbsp

honey 1

Juice of lemon 4servings

Kosher salt and freshly ground pepper 2

leeks, white and light-green parts only, halved lengthwise and chopped 59milliliters

extra-virgin olive oil, plus more for drizzling 510grams

center-cut skinless salmon fillets 1bunch

Swiss chard 1Tbsp

tomato paste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Tyler Winery Santa Barbara County Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 30 dollars.