***Lately, Brad and I have been on a little bit of a health kick. I've always tried to cook pretty healthy, and we've both been even more mindful of what we're eating. Last week, Brad requested that I work salmon into the weekly repertoire. I came across this recipe in Martha Stewart's Everyday Food: Great Food Fast cookbook, and it looked and sounded so delicious - Roasted salmon on a bed of lentils, which is drizzled with a glorious mustard vinaigrette of fresh parsley, dijon mustard, minced garlic, red wine vinegar and olive oil.
The mustard vinaigrette adds such an awesome flavor to the entire meal. Half of the vinaigrette is mixed in with the lentils, and the other half is drizzled over the salmon once it's been plated.
Lentils are a member of the legume family. They are wonderful because they are packed with tons of protein and iron, plus they sort of reinvent themselves with every new dish you make. You can flavor them in so many different ways! In addition, salmon is packed with healthy omega-3 fatty acids, along with essential vitamins and minerals.
- 3/4 cup lentils
- 1/2 small onion chopped
- 1 large celery stalk chopped
- 2 tablespoons red-wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- 1/3 cup chopped fresh parsley
- Coarse salt and ground pepper
- 4 skinless salmon fillets (6 ounces each)
- Nonstick cooking spray
- 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.