Roasted Salmon with Lentils and Bacon Recipe

Roasted Salmon with Lentils and Bacon Recipe

How To Make Roasted Salmon with Lentils and Bacon

If you’re looking for a protein-rich dish with a punch of flavor, this roasted salmon dish served alongside lentils, savory bacon, and veggies has it all.

Preparation: 25 minutes
Cooking: 45 minutes
Total: 1 hour 10 minutes



  • 4bacon strips
  • 1onion small
  • 1carrot
  • 1celery rib
  • 1garlic clove
  • cupslentils
  • cupschicken broth,low sodium
  • ½cuptomatoes in thick puree,canned, crushed
  • 1tspsalt
  • ¼tspdried thyme
  • 1bay leaf
  • ¼tspfresh ground black pepper
  • lbssalmon fillet,skinless
  • 1tbspcooking oil


  1. In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan.

  2. Add the onion, carrot, celery, and garlic. Cook over moderate heat for about 5 minutes, stirring frequently, until golden.

  3. Add the lentils, broth, tomatoes, salt, thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer for about 30 minutes, covered, until the lentils are just tender. Discard the bay leaf and stir in pepper.

  4. Heat the oven to 450 degrees F.

  5. Sprinkle the salmon with salt and pepper.

  6. In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons.

  7. Add the fish, skinned-side up, and cook for about 2 minutes until golden. Turn.

  8. Put the pan in the oven and continue cooking the salmon for about 3 minutes longer for a 1-inch-thick fillet, until just barely done.

  9. Put the lentils on plates, top with the salmon, and serve. Enjoy!


  • Calories: 844.86kcal
  • Fat: 44.03g
  • Saturated Fat: 10.72g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 15.67g
  • Polyunsaturated Fat: 11.22g
  • Carbohydrates: 47.78g
  • Fiber: 7.65g
  • Sugar: 5.74g
  • Protein: 63.01g
  • Cholesterol: 132.34mg
  • Sodium: 1107.47mg
  • Calcium: 64.23mg
  • Potassium: 1477.06mg
  • Iron: 5.31mg
  • Vitamin A: 143.73µg
  • Vitamin C: 16.10mg
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