Cilantro Lime Salmon with Black Lentils and Roasted Vegetables

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, combine the lime juice, half of the chopped cilantro, garlic, ground cumin, sweet paprika, 2 tablespoons of olive oil, 1/2 teaspoon salt, and black pepper. Add the salmon fillets and coat them well with the marinade. Let them rest for 10 minutes while you prepare the vegetables.

3. 3

   Place the red bell pepper, zucchini, and red onion on the sheet pan. Add the dried thyme, the remaining 1 tablespoon olive oil, and 1/4 teaspoon salt. Toss well and spread in a single layer.

4. 4

   Roast the vegetables at 220 °C / 425 °F for 12 minutes. Remove the pan, stir the vegetables, and make space to place the marinated salmon fillets.

5. 5

   Return the pan to the oven and roast at 220 °C / 425 °F for 10 to 12 minutes more, until the salmon is cooked to your liking and the vegetables are tender with browned edges.

6. 6

   While the salmon roasts, warm the cooked black lentils in a medium skillet over medium heat with the apple cider vinegar, 2 tablespoons water, the remaining chopped cilantro, and 1/4 teaspoon salt. Cook for 3 to 4 minutes, stirring, until hot and glossy.

7. 7

   Divide the black lentils among shallow bowls or plates, top with the roasted vegetables, and finish with one salmon fillet per serving. Serve immediately with the pan juices spooned over the top.