Marla Meridith logo by smash

Recipe: Skillet Salmon with Bacon and Lentils

This gluten-free, healthy Skillet Salmon with Bacon & Lentils is protein packed and completely delicious! Perfect for family dinners and for entertaining guests.

4-5 servings

–for the lentils
4 slices thick cut bacon, chopped small + extra for garnish
1 tbsp olive oil
1/2 yellow onion, diced
2 carrots, peeled & chopped small
2 celery stalks, chopped small
2 cloves garlic, chopped
2 sprigs fresh rosemary
3 1/2 cups low sodium chicken broth
1 cup French green lentils
1/4 cup Sherry vinegar
splash of dry Marsala wine
1 tbsp Dijon mustard
season to taste with salt and pepper
–for the salmon
4-5 (4 ounce) boneless salmon filets, skin on
1 tbsp olive oil
1 tbsp unsalted butter
chopped parsley and crispy bacon for garnish

Add the bacon to the a 12 inch cast iron skillet and cook over medium heat until the fat renders about 7 minutes and bacon is lightly browned. Add the olive oil, onion, carrots and celery. Cook about 5 minutes until the vegetables soften. Add the garlic, rosemary, broth and lentils. Bring to a boil then reduce to a simmer. Stir in the vinegar, wine, mustard salt and pepper. Cook for 25-30 minutes until the lentils are tender, stirring occasionally. Add more broth if needed to soften the lentils, season to taste with salt and pepper.
Ten minutes before the lentils are done cooking. Cook the salmon.
Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper. Cook skin side down for minutes then flip and cook just a few minutes more until the salmon is done to your liking.
Once the lentils have soaked up all of the cooking liquid, place the salmon on the top and serve immediately.
Garnish with crispy bacon and fresh parsley.

~ Marla Meridith

Recipe: Cauliflower and Lentil Dahl

Try this healthy, vegetarian Lentil and Cauliflower Dahl recipe for Meatless Monday. We love this authentic Indian dish for lunch and dinner.

4 servings

2 tbsp coconut oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp medium-hot Indian curry paste
1 cup dried red lentils
3 1/4 cups low sodium vegetable broth
4 cups cauliflower, cut into florets
1 cup sliced mushrooms
3/4 cup frozen peas
1/4 cup chopped cilantro
salt and pepper to taste
more freshly chopped cilantro, plain yogurt and naan bread for serving

Heat the coconut oil in a 12 inch cast iron skillet over medium heat. Cook the onion, garlic and curry paste until fragrant and softened about 5 minutes.
Add the lentils and stir to combine. Add the stock and tomato paste. Bring to a boil then simmer over low heat for 15 minutes.
Turn the heat back to medium, add in the cauliflower and simmer covered for 8-10 minutes until the vegetables are tender.
Add the peas and mushrooms during the last two minutes. Season with salt and pepper to taste. Stir in the fresh cilantro.
Sprinkle the fresh cilantro over the top. Serve with yogurt and warmed naan bread.

~ Marla Meridith