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Roasted Salmon, Watercress & Lentil Salad

Roasted Salmon, Watercress & Lentil Salad

Salmon has so much flavor that the simplest of cooking methods are sometimes the best. The fat content of salmon (luckily it’s mostly healthful omega-3 fatty acids) makes it well suited to high-temperature roasting. Be sure the oven is well preheated. The watercress and lentil salad that serves as a backdrop is dressed with a lemony pesto-style cilantro dressing. If you’re making this for company and want to get some of the preparation done ahead of time, cook the lentils, make the dressing, and toss the lentils with half of the dressing. Then closer to serving time, toss the lentils, watercress, and red onion together with the remaining dressing. And don’t roast the salmon until just before serving in order to serve it warm.

2 cups chicken broth, homemade or canned
1 cup lentils, dry
1 cup sliced carrots
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh lemon juice
1/2 cup packed cilantro sprigs
3 tablespoons water
1 tablespoon olive oil
1 clove garlic, peeled
2 bunches watercress, tough stems removed
1/4 cup chopped red onion
4 salmon fillets, skin on (5 ounces each)
2 tablespoons fresh lemon juice

1 In a medium nonstick saucepan, combine the broth with the lentils, carrots, and 1/4 teaspoon each of the salt and pepper. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the lentils are tender, about 45 minutes. Drain off any excess liquid. Transfer to a large bowl and set aside to cool to lukewarm.

2 Meanwhile, in a food processor, combine the lemon juice, 1/4 teaspoon each salt and pepper, the cilantro, water, oil, and garlic. Process to a smooth puree and add to the lentils.

3 Add the watercress and red onion to the lentils and toss to combine.

4 Preheat the oven to 450°F. Place the salmon fillets, skin-side down, in a jelly-roll pan. Sprinkle the fillets with the lemon juice and the remaining 1/2 teaspoon salt. Roast for 10 minutes, or until the fish just barely flakes when tested with a fork. Slip a spatula between the flesh and the skin and lift, leaving the skin behind.

5 Serve the hot salmon on a bed of lentil salad.

Makes 4 servings

Nutrition Information (per serving)
calories 396 • total fat 13g (saturated 2g) • cholesterol 65mg • dietary fiber 14g • carbohydrate 34g • protein 37g • sodium 590mg • good source of: omega-3 fats, beta carotene, fiber, B vitamins, niacin, potassium, selenium, vitamin D