Ingredients

The following ingredients have 5 Servings
  • 4 salmon filets
  • 3 slices pancetta (chopped, or 3 slices of bacon chopped)
  • 2 shallots (minced)
  • 1 cup French green lentils (or brown lentils)
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon sea salt (plus more to taste)
  • Freshly ground black pepper to taste
  • olive oil (for spraying)

Instruction

  • Cook the chopped pancetta in a large skillet over medium-high heat until crisp.  Remove to a paper towel lined plate to drain with a slotted spoon, leaving the grease in the skillet.
  • Add the minced shallots to the skillet and saute for about 2 minutes.  Add the lentils, rosemary, 1 teaspoon salt, and 3 cups of water and bring just to a boil over high heat.  Reduce the heat and simmer, uncovered for about 35 minutes, until the lentils are tender and most of the liquid has evaporated.  Add the pancetta and season with salt and pepper and toss gently to combine. 
  • When there are about 10 minutes left on the lentils cooking time or when the lentils are finished and being kept warm, preheat the broiler.  Line a baking sheet with aluminum foil.  Spray a little olive oil onto the salmon filets and sprinkle with salt and pepper and broil them flesh side up for about 6 minutes - start checking at 4 minutes. 
  • While the salmon is finished you may top with a compound butter if you wish, otherwise place on top of the lentils and serve warm.