Rated 5.0 stars by 1 users
Entrees
Mexican
2 servings
5 minutes
40 minutes
This Broiled Salmon with Roasted Salsa Verde and Lentils features Melissa’s Steamed Lentils tossed with roasted tomatillos, garlic, onions, cilantro, and Hatch green chiles, served alongside crispy-skinned broiled salmon for a flavorful Mexican-inspired meal.
2 (8oz.) Skin-on Salmon Fillets
¼ cup Lemon Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
1/8 tsp. Freshly Ground Pepper
20 Melissa’s Tomatillos - husks removed; rinsed
6 cloves Melissa’s Peeled Garlic
2 Melissa’s Perfect Sweet Onions - peeled; quartered
3 Tbsp. Extra Virgin Olive Oil
6 sprigs Fresh Cilantro
1 jar Chopped Chile Co. Flame Roasted Hatch Green Chile - drained
2 packages Melissa’s Steamed Lentils
Preheat the oven to 425ºF.
Place the salmon fillets, skin-side up, on a foil-lined roasting pan. Drizzle with the oil and season with half the salt and pepper. Set aside.
Place the tomatillos, garlic, and onions in a bowl and add the olive oil. Season with the remaining salt and pepper and toss to coat. Place on a foil-covered roasting pan and place in the preheated oven. Roast them for 25-30 minutes or until slightly charred.
Place the tomatillos, garlic, onions, cilantro, and ½ of the peppers into a blender and carefully process until smooth. Pour the salsa into a bowl and stir in the remaining peppers and the lentils. Set aside.
Set the broiler to high. Place the salmon about 5 inches below the flame and broil for 5 minutes. Reduce the temperature to 350ºF and bake for 3 more minutes or until the skin is crispy and the flesh flakes easily with a fork.
To serve, pool some of the salsa on a plate and top with the salmon, skin side up.
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