Garlic- Roasted Salmon with Tomato- Basil French Lentils Fiber

By smsparks11

Ingredients

• SALMON:
• 1/3 cups and 1/4 tablespoons lentils, preferably small french lentils, picked over and rinsed
• 1 1/2 cups water
• 1/2 clove garlic, minced
• 1/2 bay leaf
• 1/4 teaspoons ground black pepper
• pinch of kosher salt
• 1/2 large tomato, chopped (8 ounces)
• 2 tablespoons slivered fresh basil leaves
• 1 scallions, thinly sliced
• 1 tablespoons fresh lemon juice
• 1/3 tablespoons olive oil
• 2/3 pounds skinned salmon fillet
• 1/2 large clove garlic
• 1/4 teaspoons kosher salt
• 1/3 tablespoons fresh lemon juice
• 1/3 tablespoons olive oil

Details

Servings 2

Preparation

Step 1

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