Salmon over Lentils

Salmon over Lentils

For a little something out of the ordinary. This recipe is gluten free, packed with protien, loaded with fiber and and omega-3 fatty acids making this dish super healthy. Great for a special occasion or just a night at home when you want to ear well. Enjoy!


1⁄2 pound lentils

1⁄4 cup olive oil, plus extra for salmon

2 cups chopped white onions

2 cups chopped leeks, white and light green parts only

1 teaspoon fresh thyme leaves

2 teaspoons kosher salt

3⁄4 teaspoon freshly ground black pepper

1 tablespoon minced fresh garlic

1 1⁄2 cups chopped celery (4 stalks)

1 1⁄2 cups chopped carrots (3 carrots)

1 1⁄2 cups chicken stock

2 tablespoons tomato paste

2 tablespoons red wine vinegar

4 cups wild arugula

1/2 cup crumbled feta cheese

4 (4-6 ounce) Wild salmon fillets, skin removed


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 sauté 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 sauté 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 7 to 9 minutes, until the salmon is cooked. place one cup of wild arugula on each plate as a bed. Spoon a mound of lentils on the bed of arugula on each plate and place a salmon fillet on top. Sprinkle on feta cheese. Serve hot.