Salmon With Herbed Lentils Recipe

About this recipe

A wholesome and diabetic-friendly dinner featuring perfectly seared salmon served over a bed of tender lentils cooked with aromatic vegetables and fresh herbs.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 100 g Celery Stalk
• 200 g Orange Carrot (Gajar)
• 400 g Delichic Raw Chicken Stock Broth
• 400 g Zehrat Safa Tomato Paste, 4
• 150 g Spring Onion (Kandychi Path)
• 16 g Orika Oregano
• 120 g Golden Prize Pink Salmon Fillet In Oil
• 1 kg Simply Staples Mineral Rich Sea Salt
• 100 g Everest White Pepper
• 100 g Zoff Garlic Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Heat 1/4 cup olive oil in a saute pan over medium heat. Add 2 cups diced yellow onion, 2 cups sliced spring onion, 1 teaspoon dried oregano, 2 teaspoons sea salt, and 3/4 teaspoon white pepper. Cook for 10 minutes, stirring occasionally, until the onions are translucent.
2. 2. Add 1 tablespoon garlic powder to the pan and cook for 2 more minutes until fragrant.
3. 3. Stir in 1 1/2 cups diced celery, 1 1/2 cups diced carrots, 1 1/2 cups chicken stock, and 2 tablespoons tomato paste. Cover and simmer over low heat for 20 minutes, stirring occasionally, until the vegetables are tender.
4. 4. Stir in 2 tablespoons apple cider vinegar and adjust seasoning with additional salt and pepper to taste. Keep warm.
5. 5. Preheat the oven to 450°F (230°C).
6. 6. Heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of 4 salmon fillets with olive oil and season the tops liberally with salt and pepper.
7. 7. When the pan is very hot, place the salmon fillets seasoning-side down in the pan. Cook over medium heat without moving them for 2 minutes, until very browned.
8. 8. Flip the fillets and transfer the pan to the preheated oven. Bake for 5 to 7 minutes, or until the salmon is cooked to your desired doneness.
9. 9. To serve, spoon a mound of the vegetable mixture onto each plate and place a salmon fillet on top. Serve hot.