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.
Serves:
Ingredients
- 4bacon strips
- 1onion small
- 1carrot
- 1celery rib
- 1garlic clove
- 1¼cupslentils
- 2¼cupschicken broth,low sodium
- ½cuptomatoes in thick puree,canned, crushed
- 1tspsalt
- ¼tspdried thyme
- 1bay leaf
- ¼tspfresh ground black pepper
- 1¾lbssalmon fillet,skinless
- 1tbspcooking oil
Instructions
-
In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan.
-
Add the onion, carrot, celery, and garlic. Cook over moderate heat for about 5 minutes, stirring frequently, until golden.
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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.
-
Heat the oven to 450 degrees F.
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Sprinkle the salmon with salt and pepper.
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In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons.
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Add the fish, skinned-side up, and cook for about 2 minutes until golden. Turn.
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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.
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Put the lentils on plates, top with the salmon, and serve. Enjoy!
Nutrition
- Calories:Â 844.86kcal
- Fat:Â 44.03g
- Saturated Fat:Â 10.72g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 15.67g
- Polyunsaturated Fat:Â 11.22g
- Carbohydrates:Â 47.78g
- Fiber:Â 7.65g
- Sugar:Â 5.74g
- Protein:Â 63.01g
- Cholesterol:Â 132.34mg
- Sodium:Â 1107.47mg
- Calcium:Â 64.23mg
- Potassium:Â 1477.06mg
- Iron:Â 5.31mg
- Vitamin A: 143.73µg
- Vitamin C:Â 16.10mg
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