Salmon & Lentils

Servings:

1-2

Quantity

Ingredients

1 Tablespoon

Extra virgin olive oil

1 each

White onion, diced

3 each

Carrots, diced

3 stalks

Celery, diced

3-4 sprigs

Fresh thyme

1/4 teaspoon + to taste

Salt

2, 14.28 oz. cans

Carmelina Brands® Italian Lentils, drained and rinsed

1/4 teaspoon + to taste

Pepper

8 oz.

Center cut salmon filet, skin removed

2 Tablespoons

Dijon mustard

1 Tablespoon

Whole grain mustard

2 Tablespoons

Dark brown sugar

Garnish

Parsley

In a 12” skillet, heat 1 tablespoon of olive oil over medium heat. Add onions, carrots, celery, thyme, and 1/4 teaspoon of salt. Sauté mixture for 5 minutes, stirring occasionally. Add Carmelina Brands® Italian Lentils, 1/4 teaspoon pepper and stir. Adjust seasonings as needed. Simmer over medium-low heat for 10 to 15 minutes while you prep your salmon.
Set oven rack to about 10” from the top to ensure salmon does not burn. Set broiler to high heat.
Place salmon on a foil lined sheet pan and lightly season with salt. In a small bowl, mix Dijon and whole grain mustards together. Coat the top of the salmon with mixture and sprinkle with dark brown sugar; coat liberally to create a nice crust. Place salmon under broiler and cook until a caramelized crust has formed, and the filet is just tender and cooked through; about 4-6 minutes for a 1/2” to 1 1/2-inch thick filet.
To serve, plate your lentil mixture, top with caramelized salmon filet, and garnish with fresh parsley. Mangia bene!

Recipe created by Peyton Pritikin on behalf of Mangia, Inc. ™