- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 leeks, white and light-green parts only, halved lengthwise and chopped
- 2 carrots, diced
- 3 cloves garlic, chopped
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 1/2 pound (1 1/4 cups) French brown or green lentils
- 1 bunch Swiss chard
- 3 6-ounce center-cut skinless salmon fillets
- Kosher salt and freshly ground pepper
- 1 tablespoon honey
- Juice of 1 lemon
Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.
Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg;
Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g
Photograph by Antonis Achilleos