Salmon with Warm Lentils


  • 1 1/2 cups green lentils
  • 4 slices bacon
  • 6 tablespoons olive oil
  • 1 small red onion diced
  • 2 cloves garlic diced
  • 3 tablespoons sherry vinegar
  • 1/2 cup crumbled goat cheese
  • 2 cups baby spinach
  • Sea salt and freshly ground pepper to taste
  • 6 6-oz. salmon steaks
  • 1 lemon juiced and zested


  • Preheat the oven to 400.
  • In a medium sauce pan, add lentils and cover with water. Cook over medium heat 20-25 minutes until lentils are cooked through. Drain.
  • In a medium skillet, saute bacon over medium heat for 3 to 4 minutes until crisp, Remove bacon and add 1 tablespoon olive oil and saute onions and garlic for 4 to 5 minutes until golden.
  • In a large bowl, add lentils, bacon, onions, garlic, vinegar, 4 tablespoons olive oil, goat cheese, spinach and sea salt and freshly ground pepper to taste.
  • On a large baking sheet place salmon and lemon juice and zest and remaining olive oil. Roast for 10 to 12 minutes until fish flakes easily with a fork. Serve salmon with warm lentils.


SERVING SUGGESTION: Mixed Baby Greens Salad (Add mixed baby greens, sliced red onion, sliced avocado, chopped tomatoes and sliced cucumber, tossed with red wine vinaigrette.) VEGETARIAN: Replace salmon with Tempeh. NUTRITION: 538 Calories; 20g Fat (34.2% calories from fat); 54g Protein; 33g Carbohydrate; 16g Dietary Fiber; 101mg Cholesterol; 263mg Sodium. Exchanges: 2 Grain (Starch); 6 1/2 Lean Meat; ½ Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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