Roasted Salmon over Warm Lentils | Louisiana Kitchen & Culture

Name: Roasted Salmon over Warm Lentils | Louisiana Kitchen & Culture
Ingredients: ¾ cup (5 oz/155 g) French green lentils, picked over, rinsed, and drained; 4 cups (32 fl oz/11) chicken stock or prepared low-sodium broth; 4 Tbsp (2 fl oz/60 ml) olive oil; 1 red onion, finely chopped; 1 celery stalk, finely diced; 1 carrot, peeled and finely diced; 1 small red bell pepper, seeded and finely diced; 3 Tbsp fresh lemon Juice; 2 Tbsp finely chopped fresh flat-leaf (ltalian) parsley, plus sprigs for garnish; 2 Tbsp finely chopped fresh basil, plus small whole leaves for garnish; Salt and freshly ground pepper; 6 salmon fillets, about ½ lb (250 g) each, skinned, rinsed, and patted dry

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Roasted Salmon over Warm Lentils Recipe courtesy of The Williams Sonoma Cookbook Serves 6 | | Roasted Salmon over Warm Lentils Click image to enlarge | In a

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Ingredients

¾ cup (5 oz/155 g) French green lentils, picked over, rinsed, and drained
4 cups (32 fl oz/11) chicken stock or prepared low-sodium broth
4 Tbsp (2 fl oz/60 ml) olive oil
1 red onion, finely chopped
1 celery stalk, finely diced
1 carrot, peeled and finely diced
1 small red bell pepper, seeded and finely diced
3 Tbsp fresh lemon Juice
2 Tbsp finely chopped fresh flat-leaf (ltalian) parsley, plus sprigs for garnish
2 Tbsp finely chopped fresh basil, plus small whole leaves for garnish
Salt and freshly ground pepper
6 salmon fillets, about ½ lb (250 g) each, skinned, rinsed, and patted dry