Roasted Salmon on Spicy Lentils

SPICY LENTILS
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- ½ cup seeded and finely diced red bell pepper
- 1 garlic clove, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup green French lentils (lentilles de Puy), rinsed and sorted over for stones
- 2 cups chicken stock, preferably homemade, or use canned low-sodium broth
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil, plus more for the baking sheet
- 1½ pounds center-cut salmon fillet with skin
- Salt and freshly ground black pepper
Instructions:
Rich salmon can hold its own against bold seasonings. Here, roasted fillets are served on lentils with a blend of southwestern spices.
- To make the lentils, heat the oil in a medium saucepan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until it is fragrant, about 1 minute. Add the chili powder, cumin, and coriander, and stir until fragrant, about 1 minute. Stir in the lentils, then the stock. Bring to a boil. Reduce the heat to mediumlow and cover. Simmer until the lentils are tender, about 30 minutes. During the last 5 minutes, stir in the salt.
- Meanwhile, position a rack in the center of the oven and preheat the oven to 400°F. Lightly oil a large rimmed baking sheet.
- Lightly oil the salmon flesh and season with salt and pepper. Place the salmon on the baking sheet, skin side down. Cut the salmon vertically into 4 serving portions, but do not separate the pieces. Roast until the salmon shows the barest sign of pink when pierced in the thickest part with the tip of a knife, about 10 minutes.
- Divide the lentils evenly among 4 soup bowls. Top each with a portion of the salmon, and serve hot.