- 2 red bell peppers
- 2 yellow bell peppers
- 1 cup French lentils or brown lentils, rinsed
- 2 large fennel bulbs, very thinly sliced, fronds reserved for garnish
- 4 cloves garlic, very thinly sliced
- 4 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 1 shallot, minced
- 4 tablespoons balsamic vinegar
- 4 6-ounce salmon fillets
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
721 calories; 37 grams fat; 7 grams saturated fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 47 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 48 grams protein; 93 milligrams cholesterol; 261 milligrams sodium
- Preheat broiler with rack placed 6 inches under the heat source. Place the bell peppers on a pan in the broiler. Cook, turning occasionally, until the skin is blackened on all sides. Remove from heat, and cool.
- Lower oven heat to 425 degrees. In a medium saucepan, combine the lentils and 6 cups water. Bring to a boil, lower heat to a simmer and cook until tender, about 40 minutes. Drain the cooked lentils, rinse with cool water and reserve. While lentils are cooking, prepare the fennel salad: in a medium mixing bowl, combine the fennel, garlic, 2 tablespoons of olive oil and salt and pepper. Place the mixture in a shallow oven-proof dish, and roast until the fennel is lightly browned, about 40 minutes. Remove fennel from oven, add lemon juice and reserve until serving time.
- Skin and seed the cooled bell peppers and cut into small dice. In a medium saute pan over medium heat, combine 1 tablespoon olive oil and shallots. Saute until shallots begin to soften, about 1 minute. Add lentils and diced peppers. Saute another minute, and remove from heat. In a small saucepan over low heat, simmer the balsamic vinegar until reduced by a third, about 2 minutes. Cool, add to the lentil mixture and toss gently. Set aside until serving time.
- Preheat oven to 425 degrees. Season salmon fillets with salt and pepper to taste. In a well-seasoned or nonstick skillet over high heat, place 1 tablespoon olive oil. Quickly sear the fillets so they are well browned on the surface, and remove from heat. Transfer to an oiled baking dish, and bake about 5 minutes or to taste.
- To serve, spread half of each plate with balsamic lentils, and half with roasted fennel salad. Top with a salmon fillet, and garnish with a sprig of fennel frond. Serve immediately.