Being a pescatarian, and being on Perricone I’m used to having salmon fillets a lot, I normally have them with roasted vegetables so it’s nice to have a bit of variation and have them with lentils, which I really enjoy. Lentils are low in fat and high in protein and fibre. This recipe is wheat free, dairy free, gluten free and is suitable for those following the Perricone Diet. This recipe is from Perricone’s book Forever Young.
- 1 1/2 cups puy lentils
- 1 1/2 tablespoons olive oil
- 2 tablespoons minced shallots or yellow onion
- 4 skin on salmon fillets
- Black pepper
- Green salad leaves
Rinse and drain the lentils. Heat 1 tablespoon of the olive oil in a saucepan over high heat then add the shallots/onions and lentils and cook, stirring until the shallots/onions are translucent. approximately 2 minutes.
Add 4 cups water and 1/2 teaspoon salt and bring to the boil. Reduce the heat to medium low until cover leaving it to simmer until the lentils are tender but firm and the water has been absorbed- 30 to 35 minutes.
Meanwhile preheat the oven to 260 degrees celsius, lightly grease a baking dish. Rub onion on both sides of the salmon fillets and season with salt and pepper. Roast the fish for about 13-15 minutes.
When the lentils are finished remove the pan from the heat and drain.
Serve the salmon on a bed of lentils.