Can't believe I finished all of this...

pan seared salmon with a side of vegetable lentils

Let me start by saying that I am not a huge fish person.  I usually stick with tilapia and have to drown it in butter and lemon juice so that I do not taste a *hint* of anything fishy.  I grew up in Chicago...what can I say?!  I have tried salmon before, numerous times, hoping that my taste buds would change and that I would all of a sudden enjoy the fish flavor.
While I can't say that I will confidently order salmon off the menu the next time we go out, I can say that this salmon was yummmmmy (I did squeeze lemon all over it) and I loved the lentils! Woohoo! 

Delicious Alaskan Salmon

Ingredients

• 2 wild-caught Alaskan salmon fillets
• 1 tbsp extra virgin olive oil
• 1/2 lemon, juiced

Cooking Directions

1. Preheat oven to 400 degrees.
2. Season both fillets with salt and pepper.
3. Saute salmon in a hot pan for 4-5 minutes.
4. Place salmon into the preheated oven and bake for 10-15 minutes.
5. Squeeze fresh lemon juice over before serving.

Makes 2 servings

Vegetable Lentils

Ingredients

• 1 tbsp olive oil
• 1/2 medium yellow onion, diced
• 1 medium carrots, peeled and diced
• 2 ribs celery, diced
• 2 cups lentils, rinsed
• 4 cups chicken or vegetable broth
• 2 garlic cloves, minced
• 1 tbsp Herbes de Provence

Cooking Directions

1. Saute onions, carrots, and celery in a hot medium pot for 3-5 minutes, until onions are translucent.
2. Stir in lentils. Pour in broth and add garlic and Herbes de Provence.
3. Cover with a lid and simmer for 30 minutes, until lentils are soft.

Makes 4-5 servings

season salmon with salt and pepper

pan sear for 4-5 minutes

transfer to baking dish

dice veggies for lentils

diced celery, onion, and carrots

saute veggies

add seasoning

yum!