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Recipe: Skillet Salmon with Bacon and Lentils

Authoradmin
DifficultyBeginner

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

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
 '--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
1

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.

2

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

3

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.

4

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

5

Garnish with crispy bacon and fresh parsley.

Ingredients

 '--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

Directions

1

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.

2

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

3

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.

4

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

5

Garnish with crispy bacon and fresh parsley.

Recipe: Skillet Salmon with Bacon and Lentils

~ Marla Meridith

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