Pan Roasted Salmon With Roasted Root Vegetables and Lentil Stew

1 hr., 10 mins.
Serves 4

4 salmon filets (6oz.), skin on
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Lentil Stew:
1/2 bunch fresh rosemary
1/2 bunch fresh sage
3 cloves garlic
1 carrot
1 large onion
3 ribs of celery
1 leek, white and green part only
2 cups black lentils
1 1/2 qts. chicken stock (48 oz.)
4 sprigs of thyme
1 bay leaf
Extra-virgin olive oil
2 Tbsps. butter
Kosher salt and freshly ground black pepper

Roasted Root Vegetables:
2 bunches mixed baby beets, split in half
1 bunch baby carrots
10 parsnips, small size
1 bunch baby turnips split in half
4 sprigs of thyme
1 stick of butter
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 cups chicken stock
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 400 F. Start with the vegetables because they take a
while to roast. Trim, wash an d scrub the vegetables. Split the beets and
turnips in half lengthwise, but leave the carrots and parsnips whole. Lay
the vegetables out in a large bak ing dish. Drizzle with 3 tablespoons of
olive oil and sprinkle with the thyme, salt, and pepper. Break up the
butter into pieces and scatter over the vegetables. Drizzle with the
apple cider vinegar and sprinkle with the brow n sugar. Cover the dish
with foil and put it in the oven and roast for about 1 hour or until a
knife goes smoothly into the beets. When done, remove from the oven and
let the vegetables cool. Keep the beets separate until you are ready to
serve, otherwise the color will bleed into the others while resting. Keep
the oven on as you will need it for the salmon. To prepare the lentil
stew, heat the olive oil in a large saute pan. Add the herbs until they
are fragrant and crackly; this infuses the oil with the flavor and also
leaves you with a beautiful herb garnish. Remove the herbs and set aside
on a paper towel to drain. Meanwhile puree the garlic, carrots, onion,
celery and leeks in a food processor until smooth. Add the butter to the
infused oil and then add the puree. Stir in the vegetables and cook until
light brown color. Warm the chicken stock in a separate pot or in a
microwa ve and then add it too, Stir in the lentils. Bring to a boil and
then reduce heat. Simmer for 30 minutes or until lentils are tender. Now
prepare the salmon. Check filets for bones and use tweezers to remove any
bones that may still be there. Season both sides of the filet with oliv e
oil, salt and pepper. Heat 2 tablespoons of olive oil in a large saute pa
n over high heat and then add the filets skin side down. Cook for 3
minutes and then place the whole pan in the oven, keeping the filets skin
side down bec ause you want the skin to get real crispy. Cook in the
preheated oven for an additional 4 minutes for medium rare. To compose
the plate, serve a spoonful of lentil stew on the bottom of the plate,
top with roasted root vegetables and filet of salmon and garnish wit h
fried herbs.


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