Roasted Salmon with Lentils and BaconCourse: Dinner, salmon, lentils, tomatoes, herbsCuisine: DinnerDifficulty: Easy
I love this recipe for many reasons but I love it because my daughter who is not a fan of Salmon loves and begs for this dish. She loves bacon so maybe it helps that there is bacon in the lentils and the salmon is cooked in a little of the reserved bacon fat. This dish is quick, easy and delicious and can easily be served to company. The salmon cooks quickly and is wonderful served on top of the lentils. I usually serve this dish with green beans.
4 strips of thick applewood smoked bacon, cut up into 1/2 inch pieces
1 small onion, halved and sliced thin
2 carrots, peeled and sliced thin
1 celery rib, rinsed and sliced vertically and then sliced thin
2 garlic cloves, minced
1 1/4 cups lentils, rinsed
2 1/4-2-1/2 cups chicken stock
1/2 cup crushed tomatoes in thick puree
1 teaspoon salt
Fresh ground pepper
1/4 teaspoon dried Thyme
1 bay leaf
1 3/4 lbs center cut salmon fillet
1 Tablespoon avocado or grapeseed oil, if needed
- In a medium saucepan, cook bacon until crispy and browned. Pour the bacon fat into something safe, reserve 2 Tablespoons in the pot. Add the onions, carrots, celery, and garlic. Cook over medium heat, stirring frequently until golden about 5 min.
- Add the lentils and stir for 1 minute. Add the broth, tomatoes, 1/2 teaspoon salt, fresh ground pepper, thyme, and bay leaf. Bring to a boil and the reduce heat to a simmer and cover for 30 minutes until just tender. I begin checking about 20 minutes. Once done, remove bay leaf and season again. Set Aside.
- Preheat oven to 450. Season fish with the remaining salt and a few grinds of pepper. In an oven proof pan, add 2 Tablespoons bacon fat and heat over medium High heat. Place salmon skin side up so flesh cooks first. Allow to cook for 2 minutes, flip over to the skin and place in oven for 3-5 minutes depending on thickness.
- Plate the lentil bacon mixture on a plate and serve the fish on top. Finish with a drizzle of good quality extra virgin olive oil and finishing salt.