We finally got away for a few days, and I feel So. Much. Better now. We were a little hesitant about going, but after having to cancel 2 vacations and spending 95% of our time in our apartment the last 3 1/2 months, we really needed to see nature again. We found a little 2 person cabin (thank you Airbnb!) in the Catskills, did some extra disinfecting upon arrival, and brought our own pillow cases and towels for good measure. Nothing to do but go hiking in the mornings, practice yoga in the afternoons, and enjoy the evenings in the yard with the grill, a good book, and a happy puppy. It was perfect. We will definitely be going back-there are so many little towns to explore, and trails EVERYWHERE. Such an easy drive too, this may become our new go-to spot. Especially since the way things are going around the country, it looks like we won’t be leaving the tri-state area anytime soon…

Anytime I come back from vacation (even a mini-one) I feel compelled to eat VERY healthy the next day. Oatmeal, green juice, fish and/or salad, you get the gist. This meal has been a feel-good favorite of mine for awhile, from one of the very first cookbooks I ever bought myself, the dictionary-sized Williams-Sonoma cookbook. I often forget about the book now, tempted instead by the shiny new recipes circling Instagram. It has some good classic standbys though, and judging from the nearly disintegrated cover, I used to open it quite frequently. While it’s not in my regular rotation anymore, there are a few recipes I come back to, this being one of them.

I’ve made a few changes to the original recipe over the years, and have landed on this version, for now. The cookbook recipe calls for red bell pepper, but I find when it combines with the carrot and onion, it adds a little too much sweetness to the dish. Instead of losing a vegetable all together, I add a few handfuls of spinach at the end. The original also asks you to scoop out a portion of the cooked lentil mixture to blend with the extra chicken stock to make a thick sauce, then stir back into the pan. While I understand this makes it more interesting, it also makes the texture a little…funny. David and I both prefer to leave the veggies more crisp, so I just run a potato masher over the pan a few times to break things up a bit.

You will have extra lentils after spooning out 4 portions, so you have some options. Option 1: Just cook 2 more salmon fillets and have enough dinner to feed 6, or enough dinner for 4 plus 2 leftover lunch portions. Option 2, and my preferred choice: Tomorrow morning, fry up the remaining lentils in some olive oil, in a hot pan, until a little crispy. Spoon them into a bowl over a little of the extra spinach you will also have leftover, drizzle with some olive oil and a squeeze of lemon, and top with an egg or 2, however you like. (You know I only like scrambled, haha!) If you’re into it, I’m sure poached or fried would be great too.

Roast Salmon with Lentils

Recipe by Too Many SpoonsCourse: DinnerCuisine: Fish

Servings

4

servings

Cost

27

$

Total time

45

minutes

You have about 20 minutes between putting the lentils on to boil and starting the rest of the dish, so feel free to chop your veggies during this time instead of prepping ahead.

Ingredients

• 3/4 cup French lentils

• 3 1/2 cups chicken stock

• 5 Tbsp olive oil, divided

• 4 skinless salmon fillets, about 1/4 to 1/3 lb each

• salt and pepper, to taste

• 1 red onion, chopped

• 2 celery stalks, diced

• 2 carrots, diced

• 3 Tbsp fresh lemon juice

• 2 Tbsp parlsey, chopped

• 1 Tbsp basil, chopped

• 3 oz baby spinach, or about half a bag, roughly chopped

Directions

• In a small saucepot, combine the lentils with 3 cups chicken stock and bring to a boil. Reduce to a simmer, cover, and cook 25-30 minutes. They should be tender but still have a little bite. Drain and set aside.
• After the lentils have simmered for 20 minutes, you can start with everything else. Preheat the oven to 450. Place the salmon on a rimmed baking sheet. Rub the fish all over (and under) with 2 Tbsp olive oil, and season with salt and pepper. Set aside.
• In a large frying pan, heat the remaining 3 Tbsp olive oil over medium-high. Cook the onion about 5 minutes, stirring occasionally, until starting to brown. Turn the heat to medium, add the celery and carrot, and saute until softened, 2-3 minutes more. Season with salt and pepper.
• Place the salmon in the oven, and roast until just cooked through, about 10 minutes.
• Meanwhile, add the drained lentils to the frying pan, and mix them into the vegetables for a minute. Sir in the lemon juice, 1/2 cup chicken stock, parsley, and basil, and simmer 2 minutes. Mash the whole mixture with a potato masher a few times. It won’t do much, but it will break everything down a little, and help incorporate any remaining liquid.
• Turn off the heat, then stir in the spinach until wilted. Taste, and season with more salt and pepper if needed.
• Once the salmon is done, spoon about a cup of the lentil mixture into a low bowl, place a salmon fillet on top, and give the plate an extra squeeze of lemon. We like some crusty bread on the side, but rice would work too.

Recipe Notes

• Adapted from the Williams-Sonoma cookbook