Salmon is one of those excellent for you foods that we're willing to spring for now and again. I usually just bake it and leave it at that but I was feeling a little more inspired this time. This turned out okay... it didn't knock our socks off or anything. I would probably add brown rice to the lentils next time.
2 skinless salmon fillets (about 6 oz ea.) *I left skin on - the skin is the best part in my book!
2 t. olive oil
2 t. fresh thyme leaves
Pinch each of salt and black pepper
Warm Lentil Ragout (recipe follows)
1 T finely chopped fresh parsley *I omitted this
Preheat oven to 450F.
Place salmon fillets in an 8 in square baking dish and rub the olive oil over them. Sprinkle thyme, salt and pepper on top of the salmon.
Bake the salmon until it is cooked through and flakes easily when pierced with a fork, 10 to 15 minutes.
Spoon a serving of the lentils onto each of 2 serving plates and place a salmon fillet on top. Sprinkle parsley over each fillet and serve.
Warm Lentil Ragout
*this recipe makes twice as many lentils as you'll need for the Roast Salmon
2 t. olive oil
1 med onion, chopped
2 cloves garlic, minced
2 med carrots, diced
1 c. green lentils
1 sprig fresh thyme
1 bay leaf
3 c. low sodium chicken or vegetable broth
salt and black pepper
Heat the olive oil in a medium-size sauce pan over medium-low heat. Add the onion and garlic and cook until just beginning to soften, 3 minutes.
Add the carrots and cook, stirring frequently until they soften slightly, about 3 minutes. Add the lentils, thyme and bay leaf and cook, stirring to mix well, for about 1 minute.
Stir in the chicken broth, raise the heat to medium-high and bring to a boil. Reduce the heat, and let simmer until the lentils are tender, about 20 minutes. Season with salt and pepper to taste. Remove and discard the sprig of thyme and bay leaf before serving. the lentils can be refrigerated, covered, for up to 5 days.
