Roasted Pesto Salmon Over Lemon Lentil & Barley Pilaf – Lentils.org

Roasted Pesto Salmon Over Lemon Lentil & Barley Pilaf

  By lentilsorg      

July 17, 2015

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  • Prep: 45 Minutes
  • Cook: 10 Minutes

  • 45 Minutes

    10 Minutes

    55 Minutes

  • Yields: 4
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Directions

  1. In a medium saucepan, heat 1 Tbsp oil and the butter over medium-high heat. When the foam subsides, sauté the onion and garlic for 3-4 minutes, until soft. Add the lentils and barley and stir for a minute. Add the stock, bring to a simmer, cover and cook over low heat for 40 minutes, or until the lentils and barley are tender. Pour off any excess liquid and fluff with a fork.
  2. Meanwhile, preheat the oven to 450˚F and line a heavy rimmed baking sheet with parchment or foil. Spread the pesto over the salmon and wrap each piece in a slice or two of prosciutto. Place the salmon seam-side down on the sheet and bake for 10 minutes per inch of thickness, or until just cooked through. When it is done the fish should flake at the edges but still have some moisture in the middle.
  3. Add the lemon juice and parsley to the lentil and barley mixture, season with salt and pepper, and serve a large spoonful of pilaf with a filet of salmon set on top.

Ingredients

Lentils

2 Tbsp (15 mL) canola oil (divided)

1 Tbsp (15 mL) butter

1 small onion or large shallot, finely chopped

1 garlic clove, crushed

1/2 cup (125 mL) green or French green lentils

1/2 cup (125 mL) pearl or pot barley

21/2 cups (625 mL) chicken or vegetable stock or water

1 Tbsp (15 mL) juice of half a lemon

2 Tbsp (30 mL) chopped Italian parsley

Salmon

4 fresh filets of salmon

1/4 cup (60 mL) jarred pesto

4-8 thin slices prosciutto

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Nutrition Facts

Serving Size1 fillet + 1/2 cup (125 mL) lentil mixture
Calories660
Sodium760 mg
Potassium974 mg
Protein47 g
Cholesterol100 mg
Sugar3 g
Total Fat35 g
Saturated Fat9 g
Total Carbohydrates37 g
Dietary Fiber9 g