Roasted salmon with vinegar lentils

I remember the very first time I made this meal. Pat had some sort of work accomplishment and I wanted to make him something special. We were both making grad student salaries at the time, so salmon was a big splurge for us. (Well, to be honest, salmon is still a splurge for us.) Pat ended up loving if and now we make it quite often.

This is a Ina Garten recipe that I have since made many times now and is one of my favorite recipes. Vinegar is one of my favorite flavors, which is probably the main reason I love this dinner so much. I add a generous amount to the lentils, but you may want to start with just a tablespoon, taste and then add more. Another reason I love this dinner is that it is VERY high fiber. It makes for a pleasant morning the next day if you know what I mean šŸ˜‰

Ina sears the salmon in a very hot pan and then finishes it in the oven. I have done this and it tastes very good, but I have switched to just baking it in the oven solely because it makes quite a bit of smoke and I don’t have the greatest ventilation.

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Roasted salmon with vinegar lentils

Prep time: 15 minutesĀ 
Cook time: 20 minutesĀ 
Serves: 4

For the lentils:

Olive oil
1 large yellow onion, diced
6 cloves garlic, minced
4 carrots, diced
4-5 stalks celery, thin sliced
3 sprigs thyme
2 tbsp tomato paste
1 1/2 cups chicken stock
1/2 pound green lentils
2-4 tbsp red wine vinegar

For the salmon:

1 large salmon filet
Olive oil
Salt and pepper
1 lemon

Heat the oven to 425 degrees.

Boil about 4 cups of water and pour over the green lentils in a heat proof bowl. Heat some olive oil in a heavy stock pot. Add the onion and cook for about 7 minutes, until browned. Add the garlic and cook for another minute. Add the carrots and celery. Season with salt and pepper and cook for about 3 more minutes. Add the thyme, tomato paste and chicken stock. Drain the lentils and add. Bring to a boil and them simmer for about 30 minutes until the lentils are tender. Finish with red wine vinegar to taste.

Place the salmon on a parchment lined baking sheet. Rub with olive oil and salt and pepper. Bake in the oven for about 20 minutes until flakey. Finish with a squeeze of lemon once it comes out of the oven.

Add the lentils to a bowl and serve the salmon on top. Goes well with crusty bread and butter.

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