Roasted Salmon with Lentils and Bacon
The nutty flavor and unique texture of lentils combined with the smokiness of thick-cut bacon makes a wonderful complement for roasted salmon. Served with a salad, this dish makes an easy, healthful meal.
- 1 lb salmon fillets (about 1-inch thick, skin removed)
- Salt and freshly ground black pepper
- Olive oil
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/2 cup onion, finely chopped
- 1 cup lentils (we used French)
- 2-1/2 cups low-sodium chicken broth or water (or a combination)
- 1 bay leaf
- 1/4 cup fresh parsley, chopped
- Fry the bacon in a large pan until crisp. Transfer to a paper towel-lined plate to drain and discard all but 1 tablespoon of the bacon fat from the pan.
- Add the onion to the bacon fat along with about 2 teaspoons of olive oil. Sauté over medium heat until soft and translucent, 3 minutes. Add the lentils, broth and bay leaf and bring the mixture to a boil.
- Reduce the heat to medium, cover and cook, stirring occasionally, until the lentils are tender, 20 to 30 minutes. (Add more liquid in 1/4 cup increments if needed.) Remove from the heat, discard the bay leaf and stir in the bacon and parsley.
- While the lentils cook, preheat the oven to 425°F and generously spray a shallow baking pan with nonstick spray.
- Cut the salmon into 4 serving size pieces and brush each with a bit of olive oil on both sides. Season with salt and pepper and arrange on the baking pan in a single layer. Roast for 8 to 10 minutes until the salmon reaches the desired doneness.
- To serve, make a bed of lentils on each of 4 plates. Top with salmon and garnish with a sprig of parsley.