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Friday, March 2, 2012

Roasted Salmon with Lentils

Lentils are nothing new in our house.  I’ve been cooking them for years as Husband’s Italian heritage demands that they have a place on the menu.  New was the roasted salmon atop a bowl of lentils.  New to the cooking of lentils was the addition of a clove which added its wonderful spice flavor to the earthy lentils.  I went ahead and followed my usual addition of the diced carrots, celery, and onion right to the pot during cooking.  I felt it saved a step by cutting them up and adding them at the start rather than after the soup was done.  Husband and Son liked this dish.  What would have been a nice addition is next week’s recipe, the onion biscuits!


  1. Hey, Kathleen, your dish looks great. I have learned to cook many Italian
    dishes over the years and I love every one of them. This was a little
    bland on spices, but a nice combination.

  2. Funny, even though The Dude is Italian he claims he never had lentils before this week... Hmmmmm
    We had ours with the biscuits - they went really nicely together.

  3. I agree with you, the biscuits would have been great with this. I'm looking forward baking them this week, although I have to admit that biscuits are not my baking forte. Nice to meet you, Kathleen!

  4. I also grew up with lentils..they are part of my Lebanese heritage! Your meal looks delicious! Glad you enjoyed it! Those biscuits sound great...looking forward to making them next week! Happy Friday!

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  6. I love the color of the lentils, very French. I am making the biscuits today, Sunday, because
    I gave up eating bread for Lent and on Sunday it is pig out day. Great job with both the lentils and the salmon. Tricia and I thought the recipe a bit bland, but next time I will adjust the spices accordingly.