Garlic- Roasted Salmon with Tomato- Basil French Lentils Fiber

Garlic- Roasted Salmon with Tomato- Basil French Lentils Fiber

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups and ¼ tablespoons lentils, preferably small french lentils, picked over and rinsed

  • cups water

  • ½

    clove garlic, minced

  • ½

    bay leaf

  • ¼

    teaspoons ground black pepper

  • pinch of kosher salt

  • ½

    large tomato, chopped (8 ounces)

  • 2

    tablespoons slivered fresh basil leaves

  • 1

    scallions, thinly sliced

  • 1

    tablespoons fresh lemon juice

  • tablespoons olive oil

  • SALMON:

  • pounds skinned salmon fillet

  • ½

    large clove garlic

  • ¼

    teaspoons kosher salt

  • tablespoons fresh lemon juice

  • tablespoons olive oil

Directions

1. For the lentils: In a heavy medium saucepan, combine the lentils, water, garlic, bay leaf, pepper, and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils and transfer to a serving bowl. Remove and discard the bay leaf. Add the tomato, basil, scallions, lemon juice, and oil; stir to mix. Cover loosely and let stand while making the salmon. 2. For the salmon: Preheat the oven to 425°F. Coat a baking sheet with olive oil spray. Cut the salmon into 4 equal portions. On a cutting board, chop the garlic. Sprinkle it with the salt and crush with the flat side of a chef's knife to form a paste. Mix the garlic paste with the lemon juice and oil and rub on the salmon. Place the salmon on the prepared baking sheet. Roast for 8 to 12 minutes, depending on thickness, until just opaque in the thickest part. Serve with the lentils. Prep: 15min|Cook: 50min |Total: 1hr 5min


Nutrition

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