Directions:
- In a large saucepan, combine lentils, onion, carrot, orange peel and water.
- Bring to a boil, reduce heat and simmer 25 minutes or until lentils are tender, stirring now and then.
- Drain, reserving 3/4 c cooking liquid.
- Discard orange peel.
- Return lentil mixture to pan.
- Season with salt and pepper.
- (can be made in advance).
- Cover and refrigerate keeping lentils and reserved cooking liquid separate.
- Preheat oven to 450^F.
- Place salmon on baking sheet.
- Wrap 1 bacon strip around each piece of salmon so that the bacon ends are on the bottom of the salmon.
- Bake until opaque in center, about 8 minutes.
- In the meantime, add enough reserved cooking liquid to lentils to moisten.
- Mix in cream, parsley, chives and tarragon.
- Bring to a simmer.
- Spoon lentils onto plates and top each plate with 3 salmon pieces.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 486.19 Kcal (2036 kJ) | ||
| Calories from fat | 187.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.87g | 32% | |
|---|---|---|---|
| Cholesterol | 49.08mg | 16% | |
| Sodium | 322.05mg | 13% | |
| Potassium | 1035.42mg | 22% | |
| Total Carbs | 49.96g | 17% | |
| Sugars | 14.71g | 59% | |
| Dietary Fiber | 18.77g | 75% | |
| Protein | 26.19g | 52% | |
| Vitamin C | 81.4mg | 136% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 4.4mg | 25% | |
| Calcium | 132.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 106.77 Kcal (447 kJ) | ||
| Calories from fat | 41.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 32% | |
|---|---|---|---|
| Cholesterol | 10.78mg | 16% | |
| Sodium | 70.73mg | 13% | |
| Potassium | 227.39mg | 22% | |
| Total Carbs | 10.97g | 17% | |
| Sugars | 3.23g | 59% | |
| Dietary Fiber | 4.12g | 75% | |
| Protein | 5.75g | 52% | |
| Vitamin C | 17.9mg | 136% | |
| Iron | 1mg | 25% | |
| Calcium | 29.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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