Salmon on a Bed of Lentils

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are gently cooked on top of them for easy one-dish preparation. Green (Le Puy) lentils are smaller and more delicate than other varieties and hold their shape better during cooking.

Ingredients

  • 2 teaspoon oil, olive, extra-virgin
  • 1 tablespoon shallot(s)
    finely chopped
  • 2 teaspoon garlic
    minced
  • 2 1/2 cup(s) broth, chicken, fat-free, less sodium
  • 1 cup(s) lentils, green
    or brown lentils, rinsed
  • 1 small onion(s)
    peeled and studded with a clove
  • 1 1/2 teaspoon thyme, fresh
    chopped, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • peppercorns, black
    freshly ground, to taste
  • 2 medium carrot(s)
    peeled and finely chopped
  • 2 small turnips
    peeled and finely chopped
  • 1 pounds fish, salmon fillet
    skin removed, cut into 4 portions
  • 2 tablespoon parsley, fresh
    chopped
  • 1 medium lemon
    quartered

Instructions


  • 1

    Heat oil in a Dutch oven or deep sauté pan over medium heat. Add shallots and garlic and cook, stirring, until softened, about 30 seconds. Add broth, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until the lentils are tender, 25 minutes.

  • 2

    Add carrots and turnips; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more broth if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 8 to 10 minutes.

  • 3

    Serve in shallow bowls, garnished with parsley and lemon wedges.

Source: Eating Well
Nutritional Information Amount Per Serving
  • Calories382
  • Total Fat11g
  • Saturated Fat2g
  • Sodium342mg
  • Carbohydrates35g
  • Dietary Fiber9g
  • Protein36g
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