Roasted Salmon on Spicy Lentils

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lentils--heat the oil in a medium saucepan over medium heat.
  • Add the onion and bell pepper; cook, stirring occasionally, until softened, about 3 minutes.
  • Add the garlic and cook until it is fragrant, about 1 minute.
  • Add the chili powder, cumin, and coriander, and stir until fragrant, about 1 minute.
  • Stir in the lentils, then the stock.
  • Bring to a boil; decrease the heat to med-low and cover.
  • Simmer until the lentils are tender, about 30 minutes.
  • During the last 5 minutes, stir in the salt.
  • Meanwhile, position a rack in the center of the oven and preheat the oven to 400°.
  • Lightly oil a large rimmed baking sheet.
  • Lightly oil the salmon flesh and season with salt and pepper.
  • Place the salmon on the baking sheet, skin side down.
  • Cut the salmon vertically into 4 serving portions, but do not separate the pieces.
  • Roast until the salmon shows the barest sign of pink when pierced in the thickest part with the tip of a knife, about 10 minutes.
  • Divide the lentils evenly among 4 soup bowls.
  • Top each with a portion of the salmon, and serve hot.
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