Pan Roasted Salmon with Bacon, Lentils and Thyme

Ingredients

• 1 cup (250 mL) PC Organics Green Lentils, rinsed and drained 70767
• 4 slices PC Old Fashioned Style Bacon 77978
• 3 tbsp (45 mL) olive oil
• 1 cup (250 mL) diced white onion
• 1 tbsp (15 mL) chopped fresh thyme
• 1 tsp (5 mL) sea salt
• ½ tsp (2 mL) freshly ground black pepper
• 4 skin-on salmon fillets, about 600 g
• 2 tbsp (25 mL) fresh lemon juice
• 2 tbsp (25 mL) chopped fresh parsley

Directions

1. 1.Place lentils in large heavy-bottomed saucepan and cover with 3 cups (750 mL) water. Bring to a boil. Reduce heat to medium-low and simmer uncovered until tender, about 15 to 20 minutes, stirring occasionally. Drain and set aside.
2. 2.Cut bacon strips crosswise into ¼ inch (5 mm) thick pieces. Place in cold frying pan. Cook over medium-high heat for 6 to 8 minutes, stirring frequently, or until crispy. Using slotted spoon, transfer bacon to paper towel lined plate. Wipe pan out.
3. 3.In same frying pan, heat 2 tbsp (25 mL) of the oil over medium-high heat. Cook onion for 4 to 5 minutes, stirring frequently, or until soft. Stir in bacon, drained lentils, thyme and half of salt and pepper. Set aside and cover to hold warm.
4. 4.In another large nonstick frying pan, heat remaining oil over medium-high heat. Sprinkle salmon with remaining salt and pepper. Cook skin side up for 3 to 4 minutes; turn and cook another 3 to 4 minutes.
5. 5.Stir lemon juice and parsley into lentils. Portion onto plates; top with salmon.