Recipe courtesy of Michael Symon
Salmon with Smoked Bacon and Lentil Salad
Getting reviews...
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1380
- Total Fat
- 85 g
- Saturated Fat
- 17 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 13 g
- Sugar
- 3 g
- Protein
- 80 g
- Cholesterol
- 150 mg
- Sodium
- 1054 mg
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1380
- Total Fat
- 85 g
- Saturated Fat
- 17 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 13 g
- Sugar
- 3 g
- Protein
- 80 g
- Cholesterol
- 150 mg
- Sodium
- 1054 mg
Ingredients
Directions
- Boil lentils for 25 minutes in salted water until tender cool and set aside. Saute bacon until crisp. Add scallions and garlic and saute until tender. Let cool then whisk in mustard, lemon juice and 6 ounces of olive oil. Fold dressing into lentils then add parsley, salt and pepper. Saute salmon in 2 ounces of olive until golden on each side and place in a preheated 400 degree oven until desired doneness about 8 to 10 minutes. Serve salmon on top of lentils.
