Salmon with Pomegranate & Lentil Couscous
YIELD: 6 to 8 Servings | PREP TIME: 30 Minutes | COOK TIME: 1 hour
Ingredients
1 cup uncooked French green lentils (also called Puy lentils)
1 ¼ to 1 ½ pound skin-on, whole salmon filet
3 tablespoons extra-virgin olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 small lemons
1 ½ teaspoons fresh thyme leaves, plus sprigs for garnish
1 small yellow onion, finely chopped
1 medium apple, cored and cubed (such as Fuji or Gala)
1, 10-ounce box of plain couscous
1 ½ cups pomegranate arils, plus extra for garnish
This recipe has you covered with a homemade meal that includes both the main course and side dish. Salmon baked with lemon and thyme is served over hearty couscous and lentils that are mixed with bright bursts of pomegranate arils.
Instructions
Pick through the lentils and discard any debris or small pebbles. Rinse with cold water to remove any remaining dust or grit. Combine the lentils and 2 cups of cold water in a large saucepan. Bring it to a boil over high heat, reduce the heat to medium, and boil gently until the lentils area tender, 20 to 30 minutes. Drain well and set aside.
While the lentils cook, preheat the oven to 400°F and line a baking sheet with aluminum foil.
Place the salmon skin-side down on the baking sheet. Brush it evenly with 1 tablespoon of olive oil. Sprinkle with ½ teaspoon of salt and ¼ teaspoon of pepper.
Zest 1 lemon and extract 1 teaspoon of juice. Set the zest and juice aside for the couscous.
Trim each end off of the second lemon and cut it into 5 or 6 thin slices. Remove any seeds and lay the slices over the salmon. Sprinkle the salmon with 1 teaspoon of thyme leaves.
Bake the salmon for 25 to 30 minutes, until it is cooked through the center and flakes with a fork.
While the salmon bakes, make the couscous. Add 2 cups of water to a small saucepan and turn to medium-high heat. Cover with a lid and let it come to a boil. Alternatively, you can heat the water in an electric kettle.
Add the remaining 2 tablespoons of olive oil to a large, deep skillet with a lid. Add the onion and cook, stirring occasionally, until golden brown, about 4 minutes. Add the apple, and cook until the apple begins to soften, 2 to 3 minutes. Sprinkle the couscous into the skillet over the onion and apple, and then carefully add the boiling water. Remove from the heat, cover, and let stand 5 to 8 minutes.
When ready to serve, stir the lemon zest and lemon juice into the couscous. Next add the cooked lentils to the couscous and stir well. Add the pomegranate arils and fold them in gently to prevent them from bursting. Stir in the remaining 1 teaspoon of salt, or to taste, ¼ teaspoon of pepper, and the ½ teaspoon of thyme leaves.
Transfer the lentil couscous to a serving platter or dish. Gently slide a metal spatula under the warm salmon to separate it from the skin.
Place the salmon filet over the couscous. Garnish with sprigs of thyme and pomegranate arils and serve warm.