Salmon on a Bed of Lentils

Name: Salmon on a Bed of Lentils
Total time: 1 h
Ingredients: 2 teaspoons extra-virgin olive oil; 1 tablespoon finely chopped shallots; 2 teaspoons minced garlic; 2 ½ cups reduced-sodium chicken broth; 1 cup green or brown lentils, rinsed; 1 small onion, peeled and studded with a clove; 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried; ¼ teaspoon salt; Freshly ground pepper, to taste; 2 carrots, peeled and finely chopped; 2 small white turnips, peeled and finely chopped; 1 pound salmon fillet, skin removed, cut into 4 portions; 2 tablespoons chopped fresh parsley; 1 lemon, quartered

5 Ratings
5 Reviews

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.

Perla Meyers

Source: EatingWell Magazine, November/December 1995

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Recipe Summary test

total:

1 hr

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Heat oil in a Dutch oven or deep saute 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.

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Step 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.
Step 3
Serve in shallow bowls, garnished with parsley and lemon wedges.

Nutrition Facts

Per Serving:

372 calories; protein 35.4g; carbohydrates 34.7g; dietary fiber 8.9g; sugars 4.7g; fat 10.7g; saturated fat 1.5g; cholesterol 62.4mg; vitamin a iu 5285.6IU; vitamin c 13.8mg; folate 47mcg; calcium 63.7mg; iron 4.2mg; magnesium 45mg; potassium 1271.7mg; sodium 601mg; thiamin 0.4mg.

Exchanges:

1 1/2 starch, 1 vegetable, 5 lean meat, 1/2 fat

5 Ratings

5 star values: 4
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 0

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Connie Clark

10/12/2019

I love this recipe. Made no changes. Very subtle, easy to make.

Ced1106

05/19/2017

I didn't particularly like this recipe. It's basically a lentil and cooked chopped vegetables dish, with fish. If you have another way you prefer to cook fish, and a different fish you like to cook, you can certainly do that. For all that chopping, this vegetable-legume dish doesn't have all that much flavor (add some lemon juice at the dinner table), perhaps similar (and a better alternative) to rice. You can also use regular chicken broth for more flavor. Pretty much every ingredient in this recipe is healthy (do you research on lentils), so we'll try a different fish next time.

aabrian@gmail.com

11/22/2010

The lemon is more than a garnish. It really enlivens the flavor.

EatingWell Member

11/22/2010

The lemon is more than a garnish. It really enlivens the flavor.

EatingWell User

09/28/2009

Love this recipe. It is easy to make, tastes great and looks elegant. , Toronto, On

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Salmon on a Bed of Lentils

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Salmon on a Bed of Lentils

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Salmon on a Bed of Lentils