Salmon with Bacon and Lentil Salad
1 1/2 pounds lentils
1/2 pound smoked bacon
4 tablespoons chopped scallions
1 tablespoon finely minced garlic
2 ounces whole
4 ounces lemon juice
6 ounces extra virgin olive
oil , plus 2 ounces
4 tablespoons flat-leaf parsley
Sea salt & freshly ground black pepper to taste
6 pieces of salmon, about 8 ounces each
Boil the lentils for about 25 minutes until tender. Drain, cool, and set aside.
Sauté the bacon until crisp. Add the scallions and the garlic to the bacon and sauté until nice and tender. Allow to cool before whisking in the mustard, lemon juice, and 6 ounces of olive oil.
Fold the dressing into the lentils then add parsley, salt and the pepper.
Sauté the salmon in 2 ounces of the olive oil until it's golden brown on each side. Place the salmon in a preheated 400 degree oven for about 8 to 10 minutes.
Serve the salmon on top of a bed of lentils. If desired, garnish with parsley and lemon wedges.