Crispy, oven-baked salmon atop a mound of flavorful lentils cooked in vegetable stock for a light, veggie-rich meal!
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe, I am entering a recipe contest sponsored by Progresso Cooking Stock. and am eligible to win prizes associated with the contest. I was not compensated for my time.
Seeing as 2016 has been declared the “Year of the Pulses” it only seems appropriate to include them in my first recipe post of the year! Pulses include foods such as lentils, beans, peas, and chickpeas. High in fiber and plant-based proteins, pulses are nutritious and affordable, making them a great addition to any diet. Lentils are simple to prepare, and when cooked in a flavorful stock like in this recipe, you can easily add them as a side or toss in extra veggies for a heartier dish.
This Seared Salmon & Veggieful Lentils recipe is very filling plus you get a good dose of heart-healthy omega-3 fats from the salmon!
Now available in grocery store soup aisles nationwide, Progresso’s new line of premium Cooking Stocks are made by simmering real bones, vegetables, and herbs to create a flavor that’s close to homemade. That’s why there’s no need for additional seasonings to cook the lentils in this recipe! While I used the vegetable stock, Progresso also offers Chicken Stock, both salted (420 mg sodium/serving) and unsalted (95 mg sodium/serving). The chefs at Progresso use real bones (no artificial flavors!) to develop the rich, meaty flavor making them ideal for adding deep, complex flavor to many dishes including soups, stews, cooked grains.
[bctt tweet=”Comfort food with flavor boost from @Progresso Cooking Stock: Seared Salmon & Veggieful Lentils #ad”]
I decided to show some love for turnips in this dish because turnips just don’t get enough love! If you haven’t tried turnips because you didn’t know what to do with them, this is a great way to introduce them into your diet. They’re wonderful roasted and add a nice texture to these veggieful lentils. The turnip root is high in vitamin C, as are the carrots, and the kale provides vitamin K, vitamin A, vitamin C, manganese, and copper.
Save time during the week by preparing the lentils and roasted turnips and carrots on the weekend and then reheat when ready to serve with the seared salmon. Dinner will be on the table in less than 10 minutes!
Seared Salmon & Veggieful Lentils
Ingredients
- 1 cup green lentils rinsed and drained
- 32 fluid ounces Progresso Vegetable Stock
- 2 medium carrots diced 1/2"
- 1 medium turnip diced 1/2"
- 2 tablespoons olive oil divided
- salt and pepper to taste
- garlic powder to taste
- 2 cups chopped kale
- 4-5 ounce fresh salmon fillets skin removed
Instructions
- 1. Preheat oven to 400 degrees F. In a small saucepan, combine lentils and vegetable stock and bring to a boil, then reduce heat and allow to simmer, loosely covered with a lid, for 25-30 minutes. All cooking liquid should be absorbed.
- 2. While lentils are cooking, place diced carrots and turnips on a baking sheet in a single layer and drizzle with 1 tablespoon olive oil and season with salt, pepper, and garlic powder. Toss to coat. Roast in oven for 15 minutes, or until tender, tossing with a spatula halfway through cooking time. Leave oven on to cook salmon.
- 3. Mix the carrots, turnips, and kale into the cooked lentils and cover with lid until ready to serve.
- 4. Remove salmon from refrigerator and rub each side with remaining 1 tablespoon of olive oil. Season lightly with salt and pepper.
- 5. Heat a large oven-proof skillet over high heat for 2 minutes. Carefully add salmon fillets and cook over medium heat for 2 minutes without moving them. Using tongs, turn the salmon and allow to cook for 2 minutes. Place skillet in oven and finish cooking through, about 5 minutes.
- 6. Divide lentils among four plates and top each mound with a salmon fillet.
For more recipes featuring Progresso Cooking Stocks, scroll through the gallery below and be sure to check out their recipe library.
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