Sauteed Salmon With Zucchini Pappardelle And Red Lentils

1. 1

   Heat oven to 375 degrees.

2. 2

   Pour lentils into a small pan.

3. 3

   Add coriander, bay leaf and water to cover by one-half inch.

4. 4

   Bring to boil; reduce heat to a simmer.

5. 5

   Cook, partly covered, until lentils are just tender, 25 minutes.

6. 6

   Drain excess water; discard bay leaf.

7. 7

   Season with salt.

8. 8

   Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.

9. 9

   Place a large nonstick pan over medium-high heat for one minute.

10. 10

    Add olive oil and 2 tablespoons butter.

11. 11

    Season salmon with salt and pepper.

12. 12

    Lay fillets in pan, skin-side down.

13. 13

    Saute until crisp on the bottom, about 2 minutes.

14. 14

    Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes.

15. 15

    Transfer fillets to a plate to rest.

16. 16

    In a medium saute pan, melt remaining 2 tablespoons butter over medium-high heat.

17. 17

    Add zucchini and toss to coat.

18. 18

    Season with salt and pepper.

19. 19

    Cook until just soft on the edges, about 3 minutes.

20. 20

    Add lentils and toss.

21. 21

    Divide among 4 plates.

22. 22

    Lay a salmon fillet on top of each.

* Per serving · 4 servings · Values may vary.

No additional tips available.