ROASTED SALMON ON SPICY LENTILS

Roasted Salmon on Spicy Lentils image

Provided by ratherbeswimmin

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 small onion, chopped
1/2 cup seeded finely diced red bell pepper
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup green French lentils, rinsed and sorted over for stones
2 cups chicken stock
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 1/2 lbs salmon fillets, with skin (center cut)
salt
fresh ground black pepper

Steps:

Lentils--heat the oil in a medium saucepan over medium heat.
Add the onion and bell pepper; cook, stirring occasionally, until softened, about 3 minutes.
Add the garlic and cook until it is fragrant, about 1 minute.
Add the chili powder, cumin, and coriander, and stir until fragrant, about 1 minute.
Stir in the lentils, then the stock.
Bring to a boil; decrease the heat to med-low and cover.
Simmer until the lentils are tender, about 30 minutes.
During the last 5 minutes, stir in the salt.
Meanwhile, position a rack in the center of the oven and preheat the oven to 400°.
Lightly oil a large rimmed baking sheet.
Lightly oil the salmon flesh and season with salt and pepper.
Place the salmon on the baking sheet, skin side down.
Cut the salmon vertically into 4 serving portions, but do not separate the pieces.
Roast until the salmon shows the barest sign of pink when pierced in the thickest part with the tip of a knife, about 10 minutes.
Divide the lentils evenly among 4 soup bowls.
Top each with a portion of the salmon, and serve hot.