Name: Dijon-Roasted Sockeye Salmon with Asparagus & Bacon Lentils
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 12 slices bacon; 3 (255 g) cans lentils; 0.68 kg sockeye salmon fillet; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; Italian seasoning; onion powder; salt

Dijon-Roasted Sockeye Salmon with Asparagus & Bacon LentilsDijon-Roasted Sockeye Salmon with Asparagus & Bacon Lentils — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

12 slices bacon

3 (255 g) cans lentils

0.68 kg sockeye salmon fillet

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

Italian seasoning

onion powder

salt

Instructions

Preheat oven to 220°C (425°F).

Pat salmon dry with paper towels and place, skin-side down, on a baking sheet pan. Season with spices, then spread with Dijon and drizzle with oil. Set aside.

Wash, dry, and snap (or cut) off woody ends of the asparagus. Place on a large baking sheet; season with salt and pepper, then drizzle with additional oil. Toss to coat, then spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing asparagus halfway through, until salmon easily flakes with a fork and asparagus is tender, about 15 minutes. Remove from oven.

Meanwhile, small dice bacon.

Preheat a large pot over medium-high heat.

Once the pot is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes.

Meanwhile, drain and rinse lentils.

When the bacon is done, add lentils to the pot along with vinegar and spices. Continue to cook, stirring occasionally, until the lentils are warmed through, 2-3 minutes more. Remove from heat.

To serve, divide lentils, asparagus, and salmon between plates. Enjoy!

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