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Per serving
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- 1
Marinate the salmon
Pat the salmon dry. In a small bowl, stir together 3 tablespoons of the olive oil, 2-3 finely minced garlic cloves, the fresh thyme, whole-grain mustard, the zest of the lemon, and a good pinch of salt and pepper. Brush a little over the bottom of the fillets, set them on a parchment-lined sheet pan, then spoon the rest over the top in a thin, even layer. Let it sit while you start the lentils.
- 2
Build the lentil base
Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the diced onion, celery, and carrots and cook, stirring, 4-5 minutes. Turn the heat to medium and cook another 4-5 minutes until softened. Add the remaining 3-4 roughly chopped garlic cloves and the lentils and stir for 2 minutes.
- 3
Braise the lentils
Pour in the white wine and let it cook off, about 2 minutes. Add the vegetable stock, 2 teaspoons salt, and the bay leaves. Bring to a simmer, cover, and cook gently on low for 25-30 minutes, until the lentils are tender but still hold their shape. Uncover and simmer off any extra liquid, then discard the bay leaves. Taste, adjust salt, and stir in the red wine vinegar to brighten.
- 4
Roast the salmon
Preheat the oven to 325F. When the lentils have about 10-15 minutes left, slide the salmon into the oven and roast 10-15 minutes, depending on thickness, until it flakes easily and is just opaque in the center.
- 5
Serve
Spoon a generous bed of lentils into each shallow bowl, set the salmon on top, and finish with a drizzle of olive oil and a sprig of fresh thyme. A steamed or roasted green vegetable alongside rounds it out.
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Oven-Roasted Salmon over Braised French Lentils
Created by: WholeFoodWendy
Ingredients
- 1 1/2 lb salmon fillets
- 6 garlic cloves
- 1 tbsp fresh thyme
- 2 tsp whole-grain mustard
- 1 lemon
- 5 tbsp olive oil
- salt and pepper, to taste
- 1 yellow onion
- 1 cup celery
- 1 cup carrots
- 1 1/2 cup French green lentils
- 1/4 cup dry white wine
- 4 cup vegetable stock
- 2 bay leaves
- 1 tsp red wine vinegar
Instructions
- Marinate the salmonPat the salmon dry. In a small bowl, stir together 3 tablespoons of the olive oil, 2-3 finely minced garlic cloves, the fresh thyme, whole-grain mustard, the zest of the lemon, and a good pinch of salt and pepper. Brush a little over the bottom of the fillets, set them on a parchment-lined sheet pan, then spoon the rest over the top in a thin, even layer. Let it sit while you start the lentils.
- Build the lentil baseHeat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the diced onion, celery, and carrots and cook, stirring, 4-5 minutes. Turn the heat to medium and cook another 4-5 minutes until softened. Add the remaining 3-4 roughly chopped garlic cloves and the lentils and stir for 2 minutes.
- Braise the lentilsPour in the white wine and let it cook off, about 2 minutes. Add the vegetable stock, 2 teaspoons salt, and the bay leaves. Bring to a simmer, cover, and cook gently on low for 25-30 minutes, until the lentils are tender but still hold their shape. Uncover and simmer off any extra liquid, then discard the bay leaves. Taste, adjust salt, and stir in the red wine vinegar to brighten.
- Roast the salmonPreheat the oven to 325F. When the lentils have about 10-15 minutes left, slide the salmon into the oven and roast 10-15 minutes, depending on thickness, until it flakes easily and is just opaque in the center.
- ServeSpoon a generous bed of lentils into each shallow bowl, set the salmon on top, and finish with a drizzle of olive oil and a sprig of fresh thyme. A steamed or roasted green vegetable alongside rounds it out.