Roasted Salmon with Lentils and Bacon

Roasted Salmon with Lentils and Bacon
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon salt
  • ¼ teaspoon fresh-ground black pepper
  • ¼ teaspoon fresh-ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried thyme
  • 1 bay leaf
  • + 21 more ingredients
    • 1 bay leaf
    • 1 tablespoon cooking oil, more if needed
    • 1 tablespoon cooking oil, more if needed
    • 1 ¼ cups lentils
    • 1 rib celery, cut into 1/2-inch slices
    • 1 rib celery, cut into 1/2-inch slices
    • 2 ¼ cups canned low-sodium chicken broth or homemade stock
    • 2 ¼ cups canned low-sodium chicken broth or homemade stock
    • 1 small onion, cut into 1/2-inch slices
    • 1 small onion, cut into 1/2-inch slices
    • ½ cup canned crushed tomatoes in thick puree
    • ½ cup canned crushed tomatoes in thick puree
    • 1 clove garlic, minced
    • 1 clove garlic, minced
    • 1 ¾ pounds skinless center-cut salmon fillet, cut into 4 pieces
    • 1 ¾ pounds skinless center-cut salmon fillet, cut into 4 pieces
    • 1 carrot, cut into 1/2-inch slices
    • 4 strips bacon, cut crosswise into 1/2-inch pieces
    • 1 carrot, cut into 1/2-inch slices
    • 4 strips bacon, cut crosswise into 1/2-inch pieces
    • 1 ¼ cups lentils

1. In a medium saucepan, cook the bacon until browned. Pour off and reserve all but 2 tablespoons of the fat from the pan. Add the onion, carrot, celery, and garlic. Cook over moderate heat, stirring frequently, until golden, about 5 minutes. 2. Add the lentils, broth, tomatoes, 1/2 teaspoon of t...

View full recipe at My Recipes

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