Roasted Salmon With Lentils Recipes
ROASTED SALMON WITH LENTILS
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
- In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
- Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.
Nutrition Facts : Calories 484 g, Fat 23 g, Fiber 4 g, Protein 44 g
AN EASY ROAST SALMON WITH LENTILS RECIPE
Lentils have a bit of a PR problem in America. They have been banished to the deepest, darkest parts of the pantry while less-deserving ingredients...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, onion, and garlic and sauté for 5 to 7 minutes, until soft and lightly browned. Add the lentils, broth, and bay leaves. Simmer for about 20 minutes, until the lentils are tender and the liquid has mostly evaporated. Before serving, add the vinegar, season with salt and pepper, and discard the bay leaves. While the lentils simmer, roast the salmon: Season the fish with salt and black pepper. Combine the mustard and brown sugar in a mixing bowl and spread evenly over the salmon fillets. Place the salmon on a baking sheet and place on the top rack of the oven. Roast for 8 to 10 minutes, until the salmon has browned on the surface and flakes with gentle pressure from your finger. Divide the lentils among 4 plates or pasta bowls and top each serving with a piece of salmon.
Nutrition Facts : Calories 440
JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS
A full meal, with fish, prosciutto and lentils. It takes almost no time to prepare, but it seems like a millions bucks...
Provided by r8brito
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
- Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
- While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
- Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.
Nutrition Facts : Calories 570, Fat 25, SaturatedFat 4, Cholesterol 115, Sodium 228.9, Carbohydrate 23.5, Fiber 8.9, Sugar 2.3, Protein 61.4
SALMON WITH LENTILS
Steps:
- Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
- Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
- Preheat the oven to 450 degrees F.
- For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
More about "roasted salmon with lentils recipes"
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE ...
From feastingathome.com
5/5 (9)Total Time 1 hrCategory MainCalories 245 per serving
- Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)
- Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
- Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!
ROASTED SALMON WITH LENTILS AND BACON RECIPE ...
From mygourmetconnection.com
5/5 (1)Category SeafoodCuisine AmericanTotal Time 50 mins
- 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.
HARISSA SALMON WITH GREEN LENTILS AND ROAST CHERRY ...
From deliciousmagazine.co.uk
4.2/5 (4)Total Time 35 minsCategory Squid RecipesCalories 689 per serving
- Heat the oven to 200°C/180°C fan/gas 6. Put the salmon fillets in a roasting tin. Spread the harissa over the fillets, then drizzle with 1 tablespoon of the olive oil. Add the cherry tomatoes to the tin and set aside to marinate.
- Meanwhile, heat the remaining oil in a saucepan with the red onion and cook for a few minutes, then add the garlic, bay leaf, lentils and stock. Stir well, bring to the boil, then reduce the heat and simmer for 30 minutes until the lentils are tender and have absorbed most of the liquid.
- Remove and discard the garlic and bay leaf from the lentils, stir in the lemon zest and juice and half the chopped herbs, then taste and season with salt and black pepper.
ROASTED SALMON WITH FRENCH LENTILS AND ARUGULA …
From gffmag.com
5/5 (1)Estimated Reading Time 1 minServings 4
- Preheat the oven to 425°F. In a large saucepan over high heat, bring the lentils and broth to a boil. Reduce the heat, add the carrot, celery, shallot, herbes de Provence, and 3/4 teaspoon salt and cook, covered, until tender, 25 to 30 minutes, adding more stock or water if the lentils are dry before done. Remove from the heat, drain any liquid, and keep warm.
- Meanwhile, line a rimmed baking sheet with parchment paper. Rub the salmon fillets with 1 tablespoon of the olive oil, season generously with salt and pepper, place on the prepared baking sheet, and roast until just cooked and firm yet springy to the touch, 8 to 10 minutes.
- Stir 2 tablespoons of the olive oil and the vinegar into the lentils. Season to taste with salt. Divide the lentils among 4 plates and top each with a salmon fillet
- In a bowl, toss the arugula and drizzle with the remaining 1 tablespoon olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. Divide atop each salmon fillet and serve immediately
ROASTED SALMON WITH LENTILS AND BACON RECIPE - QUICK …
From foodandwine.com
4/5 (646)Servings 4
- 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, stirring frequently, until golden, about 5 minutes.
- Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.
- Heat the oven to 450°. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons. Add the fish, skinned-side up, and cook until golden, about 2 minutes. Turn. Put the pan in the oven and continue cooking the salmon until just barely done (the fish should still be translucent in the center), about 3 minutes longer for a 1-inch-thick fillet. Put the lentils on plates and top with the salmon.
CRUNCHY ROASTED LENTILS RECIPE - JERRY JAMES STONE
From jerryjamesstone.com
Servings 1Total Time 35 minsCategory Snack
ROASTED SALMON WITH WARM LENTIL SALAD RECIPE - ANN …
From foodandwine.com
Servings 4
- Preheat the broiler. In a medium saucepan, combine the lentils with the carrot, onion, bay leaf, 1 teaspoon of the garlic and 1 teaspoon of salt. Add enough cold water to reach 2 inches above the lentils. Bring to a boil. Reduce the heat to moderately low and simmer until the lentils are tender but still hold their shape, about 25 minutes. Drain well. Transfer the lentils to a bowl and discard the bay leaf; keep warm.
- Meanwhile, halve the bell peppers lengthwise and remove the cores. Arrange the peppers on a baking sheet, cut side down, and broil for 8 minutes, or until the skin blisters and begins to char. Transfer the bell peppers to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the peppers and cut them into 1/8-inch dice; transfer to a bowl. Decrease the oven temperature to 425°.
- In a small bowl, combine the lemon and orange zests with the lemon and orange juices. Add the remaining garlic, then slowly whisk in the olive oil. Pour the dressing over the lentils and toss gently. Stir in the diced peppers, sherry vinegar and 3 tablespoons of the mint. Season with salt and pepper.
- Season the salmon with salt and pepper and set it on a baking sheet, skinned side down. Roast for 12 to 15 minutes, or until just cooked through. Transfer the salmon to plates and spoon the lentil salad alongside. Garnish with the remaining mint and serve with lemon slices.
PERFECT BAKED SALMON WITH LENTILS AND LEMON HERB SAUCE ...
From pinchofyum.com
4.7/5 (26)Total Time 1 hr 15 minsCategory DinnerCalories 501 per serving
- LENTILS AND QUINOA: Preheat the oven to 450 degrees. Rinse the lentils and the quinoa. Place in a large oven safe skillet or casserole with the broth. Bake for 45-50 minutes or until almost fully cooked. Remove and fluff with a fork.
- SAUCE: Make the lemon dressing by blending all ingredients in a food processor or just shaking up in a jar. Set about half of the dressing aside.
- SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes. Depending on how thick the salmon is, if it still needs time, just turn off the oven and let it sit in there for a few minutes to finish.
- SERVE: When the salmon is fully cooked, serve with reserved sauce and purple sauerkraut if you like that kind of crazy.
BAKED SALMON & LENTILS | GIMME SOME OVEN
From gimmesomeoven.com
5/5 (1)Estimated Reading Time 2 minsServings 2Total Time 15 mins
- Place salmon filets on the baking sheet, and brush each with about 1 teaspoon of the oil. Season liberally with salt and black pepper. Broil for 4-5 minutes, or until cooked through. (Cooking time will depend on the thickness of your salmon.)
- Meanwhile, heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the diced red onion and saute for 2 minutes until partially cooked. Add the lentils, cumin, coriander, black pepper and salt, and stir to combine. Cook for an additional 2 minutes, or until the lentils are heated through. Remove from heat and stir in fresh cilantro.
ROAST SALMON WITH LENTILS – TOO MANY SPOONS
From toomanyspoons.com
Cuisine FishCategory DinnerServings 4Total Time 45 mins
- In a small saucepot, combine the lentils with 3 cups chicken stock and bring to a boil. Reduce to a simmer, cover, and cook 25-30 minutes. They should be tender but still have a little bite. Drain and set aside.
- After the lentils have simmered for 20 minutes, you can start with everything else. Preheat the oven to 450. Place the salmon on a rimmed baking sheet. Rub the fish all over (and under) with 2 Tbsp olive oil, and season with salt and pepper. Set aside.
- In a large frying pan, heat the remaining 3 Tbsp olive oil over medium-high. Cook the onion about 5 minutes, stirring occasionally, until starting to brown. Turn the heat to medium, add the celery and carrot, and saute until softened, 2-3 minutes more. Season with salt and pepper.
PAN-ROASTED SALMON & ROASTED ROOT VEGETABLES & LENTIL STEW ...
From myrecipes.com
Servings 4
- Start with the vegetables because they take a while to roast. Trim, wash and scrub the vegetables. Split the beets and turnips in half lengthwise but leave the carrots and parsnips whole. Lay the vegetables out in a large baking dish. Drizzle with a 3-count of olive oil and sprinkle with the thyme, salt, and pepper. Break up the butter into pieces and scatter over the vegetables. Drizzle with the apple cider vinegar and sprinkle with the brown sugar. Cover the dish with foil and put it in the oven and roast for about 1 hour or until a knife goes smoothly into the beets. When done, remove from the oven and let the vegetables cool. Keep the beets separate until you are ready to serve otherwise the color will bleed into the others while resting.
- To prepare the lentil stew, heat the olive oil in a large pot. Add the herbs until they are fragrant and crackly; this infuses the oil with the flavor and also leaves you with a beautiful herb garnish. Remove the herbs and set aside on a paper towel to drain. Meanwhile puree the garlic, carrots, onion, celery and leeks in a food processor until smooth. Add the butter to the infused oil and then add the puree. ?? Stir in the vegetables and cook until light brown color. Warm the chicken stock in a separate pot or in a microwave and then add it too, Stir in the lentils. Bring to a boil and then reduce heat. Simmer for 30 minutes or until lentils are tender.
ROASTED SALMON WITH LENTILS AND BACON RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Servings 4
- 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, stirring frequently, until golden, about 5 minutes.
- Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.
- Heat the oven to 450°. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons. Add the fish, skinned-side up, and cook until golden, about 2 minutes. Turn. Put the pan in the oven and continue cooking the salmon until just barely done (the fish should still be translucent in the center), about 3 minutes longer for a 1-inch-thick fillet. Put the lentils on plates and top with the salmon.
- Wine Recommendation: Light, acidic red wines are delightful with salmon, and the lentils and bacon only make the case for red wine stronger. Try a bottle of pinot noir from Oregon or California.
OVEN ROASTED SALMON WITH BELUGA LENTILS AND SALSA VERDE ...
From thespadr.com
- To make the salsa verde: In a medium bowl, mix all the ingredients well and set aside. The salsa can also be made in advance and refrigerated for up to 3 or 4 days.
- In a small pot over medium-high heat, combine the lentils and water. Bring to a boil and cook for 10 to 20 minutes, or until tender but not soggy. Strain, set aside, and cover.
- Preheat the oven to 375°F. Rub the salmon with a little avocado oil and season to taste with salt and pepper.In a baking dish, layer the lemon slices on the bottom. Place the salmon on top of the lemon bed. Bake for 10 minutes, or until firm and cooked through.In a medium saucepan over medium heat. stir together the garlic, 1 tablespoon avocado oil, and the cooked lentils. Sauté for 2 minutes until the garlic is aromatic.To serve: Divide the lentils between 2 plates. Top each serving with a piece of salmon and a spoonful of salsa verde.
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