Salmon and Lentils

Salmon and Lentils

For Lentil Ragout:

2 tsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced (I use baby carrots because I usually have those, and I just eyeball it)

1 C lentils

1 sprig fresh thyme 

1 bay leaf

3 C chicken broth

For Salmon:

2 skinless salmon fillets

2 tsp olive oil

2 tsp fresh thyme leaves

Pinch each of salt and pepper

1 Tbs finely chopped fresh parsley

I always like fresh lemons with fish.

1. Heat olive oil for lentils in a medium saucepan over medium heat. Add the onion and garlic and cook until slightly softened, about 3 min. Add the carrots and cook, stirring often, until they soften slightly, about 3 min. Add lentils, thyme and bay leaf and cook, stirring to mix well, for 1 minute.

2. Stir in the broth, raise the heat, and bring to a boil. Reduce heat and simmer until the lentils are tender, about 20 min. Season with salt and pepper. Remove thyme sprig and bay leaf before serving.

3. While lentils are simmering, preheat oven to 450. Place salmon fillets in a baking dish and rub the olive oil over them. (I usually squeeze a lemon over them first and then put the lemon halves face down in the pan to be cooked along with the salmon- it makes your house smell like lemons instead of fish when it comes out). Sprinkle with thyme, salt, and pepper. 

4. Bake salmon until cooked through, when it flakes easily, about 10-15 min. Serve over lentils and sprinkle parsley over each. 

I got this from a friend a few months ago and now I make it all the time. It tastes so good and is very healthy for you. Perfect combo!