Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes Recipe

Name: Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1/2 pound beluga lentils (1 1/8 cup), rinsed; 2 ounces sun-dried tomatoes; 1 bay leaf; Salt, preferably kosher salt; freshly ground pepper; 1 1/2 pounds salmon fillets, either in 1 piece or cut up; Chopped fresh herbs, such as parsley, chervil, thyme for garnish

Servings: persons

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 pound beluga lentils (1 1/8 cup), rinsed
2 ounces sun-dried tomatoes
1 bay leaf
Salt, preferably kosher salt
freshly ground pepper
1 1/2 pounds salmon fillets, either in 1 piece or cut up
Chopped fresh herbs, such as parsley, chervil, thyme for garnish

1
Heat the oil in a heavy saucepan or soup pot over medium heat and add the onion.
2
Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt and the garlic.
3
Stir together for a minute, until fragrant, and add the lentils, sun-dried tomatoes, bay leaf, and enough water to cover by an inch.
4
Bring to a simmer, cover and simmer 25 minutes.
5
Add salt and pepper to taste and simmer another 5 to 10 minutes, until the lentils are tender and aromatic.
6
Taste and adjust seasoning.
7
Remove the bay leaf and the sun-dried tomatoes.
8
Keep warm while you cook the salmon.
9
While the lentils are cooking, preheat the oven to 300 degrees F. Cover a baking sheet with foil and lightly oil the foil.
10
Place the salmon on top.
11
Season with salt and pepper.
12
Fill a roasting pan with boiling water and place it on the oven floor.
13
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets.
14
Remove from the heat.
15
Using a slotted spoon, spoon the lentils onto 4 dinner plates and place a serving of salmon on top.
16
Sprinkle with herbs, and serve.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 medium onion, finely chopped, 2 garlic cloves, minced, 1/2 pound beluga lentils (1 1/8 cup), rinsed, and more.

Yes, Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Steamed Salmon With Lentils and Sun-Dried Tomatoes

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