Seared Salmon Fillets with Roasted Fennel and Balsamic Lenti
| Yield: | 1 Servings |
| Categories: |
| 2 | Each: red bell peppers; yellow bell peppers | |
| 1 | c | French lentils or brown lentils, rinsed |
| 6 | c | Water |
| 2 | lg | Fennel bulbs; thinly sliced, fronds reserved |
| 4 | Cloves garlic; thinly sliced | |
| 4 | tb | Extra-virgin olive oil |
| Salt; pepper to taste | ||
| 1 | Lemon ; Juice of | |
| 1 | Shallot; minced | |
| 4 | tb | Balsamic vinegar |
| 4 | Fillets (6 ounces each) salmon |
Advertisement