Roasted Salmon with Lentils & Lemon-Cilantro Dressing
Perfect for company, this truly impressive main-course salad has a variety of colors, textures, and tastes. Make the lentils and greens combination and the dressing ahead of time, then roast the salmon just before serving it warm.
  • 2 cups chicken broth, canned or homemade
  • 1 cup lentils, rinsed and picked over
  • 1 cup sliced carrots
  • 3/4 teaspoon black pepper
  • 1 bay leaf
  • 1 pound skinned salmon fillet, cut into four pieces
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup (packed) cilantro sprigs
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 garlic clove, peeled
  • 1 bunch of watercress, tough stems removed
  • 2 cups (loosely packed) stemmed spinach
  • 1 large red bell pepper, cut into thin strips
  • 2 tablespoons chopped red onion

1. In medium nonstick saucepan, combine chicken broth with lentils, carrots, 1/4 teaspoon of black pepper and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes. Drain off any excess liquid. Transfer to a large bowl and set aside to cool to lukewarm.

2. Preheat oven to 450°F. Spray 7- x 11-inch baking pan with nonstick cooking spray.

3. Place salmon in pan and sprinkle with 1 teaspoon of lemon juice, 1/4 teaspoon of black pepper and 1/8 teaspoon of salt. Roast 10 to 12 minutes, or until fish is just opaque in thickest part. Remove from oven.

4. Meanwhile, in food processor, combine 2 tablespoons plus 2 teaspoons lemon juice, 3 tablespoons of water, 1/4 teaspoon black pepper and 1/8 teaspoon salt with cilantro and olive oil. With machine running, drop garlic clove through feed tube and process until pureed.

5. Add watercress, spinach, bell pepper and red onion to lentils, and toss to combine. Add all but about 1 tablespoon of dressing and toss to coat well.

6. Divide salad among 4 plates. Top each with a piece of salmon and drizzle salmon with reserved dressing.

Nutritional Information
Per serving: 434 calories, 16g total fat, 2.8g saturated fat, 8.6g monounsaturated fat, 3.1g polyunsaturated fat, 18g dietary fiber, 37g protein, 37g carbohydrate, 71mg cholesterol, 744mg sodium.
Good source of: beta-carotene, fiber, folate, iron, magnesium, niacin, omega-3s, potassium, selenium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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