Ingredients
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1 1¼-pound fresh or frozen Salmon
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1½pounds root vegetables such as Carrots
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4 tablespoons Olive Oil
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1 teaspoon Cumin Seeds
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½ teaspoon Sea Salt
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2 cloves Garlic
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¼teaspoon freshly ground Black Pepper
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Pinch Sea Salt
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117.6-ounce package refrigerated steamed Lentils
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1 Lemon
Directions
Refrigerated steamed lentils are convenient but pricey. If you have the time and inclination, cook your own. Rinse 8 ounces of dry lentils under cool running water in a sieve or colander. Place the lentils in a large saucepan with 2½ cups water. Bring to boiling. Cook, covered, for about 25 minutes or until tender. Do not overcook or the lentils will get mushy. Drain any excess water. You should have about 3½ cups cooked lentils. Store the cooked lentils in a tightly sealed container in the refrigerator for up to 3 days.
Steps
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1
Done
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Thaw salmon, if frozen. Preheat oven to 400°F. Peel root vegetables and cut into ½-inch pieces. In a large bowl toss together root vegetables, 3 tablespoons of the olive oil, the cumin seeds, the ½ teaspoon salt, and the garlic. Transfer vegetables mixture to a large shallow roasting pan. |
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2
Done
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Roast vegetable mixture, uncovered, for 30 minutes, stirring occasionally. Push vegetables to one side of the pan to make room for the salmon. |
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3
Done
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Rinse salmon; pat dry with paper towels. In a small bowl combine the remaining 1 tablespoon olive oil, the pepper, and the pinch salt. Brush salmon with the oil mixture. Place salmon, skin side down, in the roasting pan; top with lemon slices. Roast, uncovered, for 15 to 18 minutes or just until fish flakes when tested with a fork. Remove salmon; cover with foil to keep warm. Stir lentils into roasted vegetables. Roast for 5 minutes. |
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4
Done
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To serve, divide lentil-vegetable mixture among 6 dinner plates. Break salmon into large chunks and add to plates. Garnish with fresh lemon slices. |
