Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.  Lentils have a mild, often earthy flavor, and the best, most delicate lentils are the peppery French green lentils. When pairing this legume with nutrient-rich salmon, this dish pairs flavor with a powerful dose of protein.

Salmon Fillets with Lentils

4 servings

Ingredients

• 1 ½ cups lentils
• 1 ½ Tbsp olive oil
• 2 Tbsp minced shallot or yellow onion
• 4 salmon fillets, 4 – 6 oz.
• 1 cup of arugula (my favorite) or mixed salad greens

Preparation

1. Pick over lentils, then rinse well.  Heat 1 Tbsp oil in a saucepan over high heat.  Add shallot and lentils and stir until shallot is translucent and lentils glisten, about 2 minutes.
2. Add 4 cups of water and ½ tsp salt.  Bring to a boil; reduce heat to medium-low. Cover and simmer until lentils are tender, but firm and most water is absorbed, 30-35 minutes.
3. Remove from heat and drain well.  Return to pan and cover to keep warm.  Taste and adjust salt.
4. Place rack in upper third of oven and preheat to 500^oF.
5. Rub salmon fillets on both sides with remaining olive oil, salt and freshly ground black pepper.
6. Lightly grease a baking dish just large enough to hold the salmon in a single layer.
7. Roast fish until it flakes easily with a fork and is still translucent only in the center, 13-15 minutes.
8. To serve, divide lentils among plates and top each bed of lentils with a fillet.  Garnish with the arugula.  Serve at once

What is your favorite protein-rich dish?