kateandlisaLove Salmon?
Roasted Salmon With Lentils and Squash
Ingredients
- 3/4 Cup Dried brown lentils, rinsed and sorted
- 2 Cups Water
- 1 Tsp Salt, divided
- 1/2 Cup Homemade or store-bought pesto
- 1 Tsp Grated lemon peel
- 1/4 Cup Fresh lemon juice
- 1 lb Salmon Filet 1 1/2 inches thick
- 1/4 Tsp Black pepper, divided
- 1 Tbl Oilive oil
- 1 Medium red bell pepper Thinly sliced
- 1 Small onion Thinly sliced
- 1 Medium yellow squash Cut into ribbons with spiralizer, cut with a julienne peeler or thinly sliced
Instructions
- Preheat oven to 400 degrees F. Line shallow baking pan with foil. Spray foil with nonstick cooking spray
- Combine lentils, 2 cups water and 1/2 tsp salt in medium saucepan. Bring to a boil. Reduce heat; simmer 15 to 18 minutes or until lentils are just tender but not mushy. Drain
- Meanwhile, combine pesto, lemon peel and lemon juice in small bowl; mix well. Set aside
- Sprinkle salmon with remaining 1/2 tsp salt and 1/8 tsp black pepper. Place in prepared baking pan. Bake 10 minutes or until fish just begins to flake when tested with fork
- Heat oil in large nonstick skillet over medium heat. Add bell pepper and onion; cook and stir 3 minutes. Add squash; cook about 5 minutes or until crisp-tender, stirring frequently. Stir in lentils, 1/4 cup pesto mixture and remaining 1/8 tsp black pepper. Divide vegetables mixture evenly among four serving plates
- Cut salmon into four pieces; place on vegetable mixture. Spread remaining pesto mixture over salmon
