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Salmon with Bacon and Lentils

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Ingredients

 '--for the lentils
 4 slices thick cut bacon, chopped small + extra for garnish
 1 tbsp olive oil
 1/2 yellow onion, diced
 2 cloves garlic, chopped
 2 carrots, peeled & chopped small
 2 celery stalks, chopped small
 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) salmon filets, skin on
 1 tbsp olive oil
 1 tbsp unsalted butter
 chopped parsley and crispy bacon for garnish

Directions

1

12 inch cast iron skillet

2

Add the bacon to the pan 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, 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.

3

Ten minutes before the lentils are done cooking. Cook the salmon.

4

Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper.

5

Once the lentils have soaked up all of the cooking liquid, plate the salmon on the top and serve immediately.

6

Garnish with crispy bacon and fresh parsley.

Salmon with Bacon and Lentils

~ Marla Meridith

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