Perfectly Roasted Salmon (Every time!) with Lentils
- 1/2 pound green lentils
- 3 tablespoons olive oil
- 2 cups chopped yellow onions
- 2 cups chopped leeks (I used frozen from TJ's if you don't have any, replace with onions)
- 1 teaspoon fresh thyme leaves
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1 1/2 cups chopped celery (4 stalks)
- 1 1/2 cups chopped carrots (3 carrots)
- 1 1/2 cups chicken or vegetable stock
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8 ounce) center cut salmon fillets, skins removed (Wild Alaskan preferred)
- Season salmon filets with salt, pepper and brush with olive oil. Place in a baking dish in a cold oven. Heat the oven to 425 degrees. Bake salmon for 20 minutes or until a toothpick inserted in the center feels warm when tested on upper lip.
- While salmon is baking, Boil 4 cups of water and pour over lentils in a heat proof bowl. Set aside for 15 minutes and drain.
- Meanwhile, heat the oil in a large pan and add the onions, leeks, thyme, salt and pepper and cook over medium heat for 10 minutes until the onions sweat and become translucent. Add the garlic and cook for 2 more minutes until fragrant.
- Add the drained lentils, celery, carrots, stock, and tomato paste. Cover and simmer on low for 20 minutes until the lentils are tender.
- Add the vinegar and season, to taste.
- Spoon a moundful of lentils and place a salmon filet on top.
- Serve immediately and enjoy :)