Five star meals don't have to cost a fortune! You can make this one tonight!
Atlantic Salmon with Lentils
- 4 pieces of skinless salmon filets (4 to 6 ounces each)
- 1 cup dried puy or casteluccio lentils (rinsed and picked over)
- 2 cloves garlic (halved lengthwise)
- 2 sprigs sage
- 2 sprigs chervil (leaves only)
- 2 sprigs parsley (leaves only)
- 2 sprigs fennel fronds (leaves only)
- 2 sprigs mint (leaves only)
- 2 sprigs marjoram (leaves only)
- 2 sprigs tarragon (leaves only)
- 1 lemon (juice and zest)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- For the Salmon: Preheat oven to 200ºF.
- Place salmon fillets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven to slowly roast the salmon. Cook to desired doneness, about 12 to 20 minutes.
- For the Lentils: In a medium pot, combine the lentils, garlic, sage, 2 tablespoons of olive oil and 2 cups of cold water. Set over medium heat and bring to a simmer. Turn the heat to low and cook the lentils until tender, about 25 minutes. Remove from heat and set aside to cool.
- Drain the lentils and discard the sage and garlic. Add the lentils in a large bowl along with olive oil, the zest and juice of half a lemon, salt and pepper. Set aside.
- In a separate mixing bowl, combine the chervil, parsley, fennel fronds, mint, marjoram and tarragon. Season with a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil.
- To serve: Place the cooked fish on a plate. Top with a spoonful of lentil salad and a pinch of the mixed herbs. Serve with your favorite roasted vegetables, such as fennel, parsnips, carrots and red onion.