Roasted Salmon on a bed of Lentils

Ingredients for Lentils

  • 1 Large onion chopped
  • 1 cup of carrot diced
  • 1 cup of celery diced
  • 2 tablespoons olive oil
  • 1 tsp of Curry Powder
  • 7 sprigs of fresh Thyme or 1 tsp of dried Thyme
  • 2 Tablespoon of Tomato Paste
  • 2 cloves of garlic
  • 1 cup of French green lentils or I use steamed french lentil from Trader Joe’s
  • 4 cups of Chicken Broth or just enough to cover the lentil stew.
  • 1 tablespoon kosher salt
  • 1 tsp of Red Pepper Flakes
  • 1 tablespoon of Paprika
  • 1 teaspoon freshly ground black pepper

Ingredients for the Salmon

4 ounce center cut salmon filets

3 cloves of garlic chopped

1 lemon wedges for serving

1/4 cup of minced fresh dill

1/4 cup of minced fresh flat leaf parsley

Kosher salt, pepper and paprika to top the salmon


Preheat oven to 400 degrees F. For the lentils heat oil in a dutch oven and add onions, garlic, celery and carrots and cook over medium heat for approx 10 minutes. Then add the Thyme, curry powder, paprika, salt, pepper, red pepper flakes, tomato paste and mix together then add enough chicken broth that covers the lentils. Mix all together and cover over medium heat for 10-15 minutes.

For the salmon, season each filet with salt, pepper, paprika and add the chopped garlic on each filet. Add oil to the cast iron skillet and over High Heat and place the salmon filets seasoning side down in the skillet and sear for 2 minutes until very brown. Turn the filets and place the pan in the oven for 15 minutes until the salmon is cooked to your liking rare, medium or well done. Once both lentils and salmon are finished then spoon a huge helping of lentils onto a plate and place a salmon filet on top. Garnish with the fresh dill and parsley mixture and squeeze an entire lemon on all the salmon and lentils. Serve hot and enjoy!