Heat 1 tbsp. oil in medium saucepan on medium-high heat until hot. Add 1 c. onion and the celery. Cook 4 min., stirring until softened. Add lentils, broth, and bay leaf. Bring to a boil. Reduce heat to simmer. Cook uncovered 30 min. or until lentils are tender. Stir occasionally. Drain. Cover and set aside.
Heat 1 tbsp. of oil in large nonstick skillet on medium-high. Place salmon in pan with skin side down. Season with pepper. Cook 3-4 min. Turn and cook 3 more min. to desired doneness.
Transfer salmon to paper towels to drain. Transfer lentils to bowl. Add remaining onion, bell pepper, parsely, vinegar, zest, and remaining 1 tbsp. oil. Toss to combine.
Divide lentils amoung 4 wide, shallow bowls. Top each with a salmon fillet. Serve.
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Originally Submitted
8/15/2013
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