Sautéed Salmon With Zucchini Pappardelle And Red Lentils

Ingredients

• ½ cup red lentils
• 10 coriander seeds, crushed
• 1 bay leaf
• Sea salt
• 2 medium zucchini, ends trimmed
• 1 tablespoon olive oil
• 4 tablespoons butter
• 4 6-ounce salmon fillets, 1 1/4 inches thick
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    600 calories; 39 grams fat; 13 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 7 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 42 grams protein; 124 milligrams cholesterol; 609 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oven to 375 degrees. Pour lentils into a small pan. Add coriander, bay leaf and water to cover by one-half inch. Bring to boil; reduce heat to a simmer. Cook, partly covered, until lentils are just tender, 25 minutes. Drain excess water; discard bay leaf. Season with salt.
2. Meanwhile, with a vegetable peeler, peel zucchini into wide, thin strips the length of the zucchini.
3. Place a large nonstick pan over medium-high heat for one minute. Add olive oil and 2 tablespoons butter. Season salmon with salt and pepper. Lay fillets in pan, skin-side down. Sauté until crisp on the bottom, about 2 minutes. Transfer pan to oven, and continue roasting until rare in center only, about 9 minutes. Transfer fillets to a plate to rest.
4. In a medium sauté pan, melt remaining 2 tablespoons butter over medium-high heat. Add zucchini and toss to coat. Season with salt and pepper. Cook until just soft on the edges, about 3 minutes. Add lentils and toss. Divide among 4 plates. Lay a salmon fillet on top of each.