Salmon & Lentils

  • 1 T. olive oil
  • 2 skin-on salmon fillets
  • 2 tsp. seasoned salt — I used a blend heavy with smoked paprika
  • 1 1/2 c. red lentils
  • 1 c. broth - choose chicken, vegetable, or seafood
  • 1/2 c. dry white wine
  • 1 c. finely chopped fresh spinach
  • 1/4 c. fried shallots, for garnish

Heat the olive oil over medium high heat in a nonstick skillet. Place the salmon fillets — skin side down — in the skillet and allow them to cook without movement for 4 minutes. Then carefully, using a spatula, flip the fish over and cook an additional 2-4 minutes to achieve mostly-cooked fish. Remove the salmon to a plate and keep warm.

Add the lentils and water to the skillet and place over medium heat. Stir slowly to incorporate any pan drippings into the mixture. Simmer for about 7-8 minutes before adding the wine to the mixture and stirring again to incorporate that as well. After simmering an additional 4-6 minutes (the lentils should be tender, but still maintain their shape), add the spinach and stir to incorporate into the lentil mixture. Then return the salmon to the skillet on top of the lentils and sprinkle the entire skillet with the fried shallots. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 20 minutes

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