Roasted Salmon with Puy Lentils
Salmon is an excellent source of Omega 3 fatty acids which can help reduce inflammation in the
body, teamed with ingredients such as Garlic, which feeds the good bacteria in the gut, and
lentils, which are high in fibre and support regular bowel movement – this is a really happy gut
recipe!
Persons
4
Serving Size
1 bowl
Ingredients
- 4 Salmon Fillets
- Salmon Marinade:
- ● 2–3 garlic cloves, finely minced
- ● 1 tablespoon fresh thyme
- ● 2 teaspoons wholegrain mustard
- ● 2 teaspoons lemon zest
- ● 3 tablespoons olive oil
- ● 1/2 teaspoon sea salt
- ● Black pepper to taste
- ● Fresh thyme sprigs for garnish
- Braised Puy Lentils:
- ● 2 tablespoons olive oil
- ● 1 onion, diced
- ● 1 cup diced celery
- ● 1 cup diced carrot
- ● 3–4 garlic cloves, rough chopped
- ● 1 1/2 cups puy lentils
- ● 1/4 cup red wine
- ● 300ml chicken stock
- ● 2 teaspoons sea salt
- ● 1 teaspoon dried thyme
- ● 2 bay leaves
Instructions
- - Preheat oven to 160c
- Marinate the Salmon:
- - Combine all ingredients in a small bowl.
- - Brush marinade onto all sides of the salmon
- - Place on baking paper on baking tray
- - Set aside.
- - When lentils are halfway through cooking, bake salmon in oven for 10-15 minutes,
- depending on size.
- Make the lentils:
- - Heat oil in a large saute pan over medium-high heat.
- - Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium.
- - Cook 4-5 more minutes and add the garlic and lentils.
- - Cook 2 minutes stirring. Add the wine and let this cook-off for a couple more minutes.
- - Pour in the stock, salt, and mustard and stir until combined, then bring to a simmer.
- - Add the bay leaves and thyme, cover and gently simmer on low heat for 25-30 minutes or
- until lentils are tender.
- - When the lentils are tender, uncover and cook off remaining liquid.
- Assemble:
- - Place a cupful of lentils in a wide shallow bowl, top with the salmon and serve with greens.
- - Drizzle with a little olive oil and top with a sprig of fresh thyme!
