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The Girls' Oven Roasted Salmon and Veggie Lentils (Emeril Lagasse) Recipe

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The Girls' Oven Roasted Salmon and Veggie Lentils (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
264
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan combine the lentils, garlic cloves, bay leaves, and thyme sprig and add enough water to cover by 1-inch. Bring to a boil, reduce the heat to a simmer, and cook just until tender yet still firm, 10 to 15 minutes. Drain and rinse under cold running water. Discard the garlic, bay leaves and thyme. Set lentils aside.
  2. Preheat the oven to 425 degrees F.
  3. Rub the salmon fillets on all sides with 1 tablespoon of the olive oil and season on all sides with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the black pepper. Sprinkle the tops of each salmon fillet lightly with the Essence. Coat the bottom of a nonstick baking dish with 1 tablespoon of the remaining olive oil and add the salmon fillets, skin side down. Transfer the salmon to the oven and roast until medium, 8 to 10 minutes.
  4. While the salmon is cooking, heat the remaining olive oil in a medium-large skillet over high heat and, when hot, add the onion, carrot and celery and saute until tender, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, chicken stock, thyme, lentils, and remaining 3/4 teaspoon salt and remaining 1/4 teaspoon black pepper and cook, stirring occasionally, until the lentils are warmed through, tender, and flavorful and liquid has reduced slightly, 6 to 8 minutes. Set aside and keep warm until the salmon finishes cooking.
  5. Divide the lentils evenly among the centers of each of 6 dinner plates, and top each bed of lentils with a salmon fillet. Sprinkle with chopped parsley and chives to garnish and drizzle each serving with a teaspoon of the extra-virgin olive oil. Serve immediately.
  6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  7. 2 1/2 tablespoons paprika
  8. 2 tablespoons salt
  9. 2 tablespoons garlic powder
  10. 1 tablespoon black pepper
  11. 1 tablespoon onion powder
  12. 1 tablespoon cayenne pepper
  13. 1 tablespoon dried oregano
  14. 1 tablespoon dried thyme
  15. Combine all ingredients thoroughly.
  16. Yield: 2/3 cup
  17. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  18. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 264.19 Kcal (1106 kJ)
Calories from fat 72 Kcal
% Daily Value*
Total Fat 8g 12%
Cholesterol 15.84mg 5%
Sodium 932.07mg 39%
Potassium 576.56mg 12%
Total Carbs 31.89g 11%
Sugars 2.41g 10%
Dietary Fiber 14.18g 57%
Protein 17.74g 35%
Vitamin C 12.9mg 21%
Vitamin A 0.1mg 2%
Iron 3.7mg 21%
Calcium 48.2mg 5%
Amount Per 100 g
Calories 159.34 Kcal (667 kJ)
Calories from fat 43.42 Kcal
% Daily Value*
Total Fat 4.82g 12%
Cholesterol 9.56mg 5%
Sodium 562.16mg 39%
Potassium 347.74mg 12%
Total Carbs 19.23g 11%
Sugars 1.45g 10%
Dietary Fiber 8.55g 57%
Protein 10.7g 35%
Vitamin C 7.8mg 21%
Iron 2.3mg 21%
Calcium 29.1mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium

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