My dinner was made of WIN.

OMG guys, this was so goood!

It was roasted lemon-tarragon salmon filet with lentil-rice pilaf on the side.  I ate it up in 5 minutes flat.

How to make the salmon.

Preheat oven to 275(F).  Drizzle salmon with oil, then season with salt, pepper, a pinch of paprika, and a generous dash of tarragon.  Top with lemon peel shreds or lemon zest, and drizzle the juice of half a lemon all over.  Top with two thin slices of lemon. Roast in oven 15-30 minutes, depending on thickness, until fish is opaque and flaky or to an internal temperature of 120(F).

For the Pilaf, in a dutch oven, saute/sweat mirepoix and a spoonful of minced garlic and a heaping dash of kosher salt in the oil of your choice (I used butter.)  When onions are translucent, add roughly 2-3 tablespoons dried Herbs de Provence. Once onions start to brown, pour in roughly one to two cups of mixed rice blend (mine was white, brown, red, and wild rice). Saute until all rice is shiny and well-mixed with herbs and mirepoix. Add half cup to 2/3 cup lentils and a full carton of chicken stock and 1/4 cup water.  Add 1/8 cup diced dried apricots, and a splash of dry wine or wine vinegar.   Bring to a boil, stirring occasionally. Cover and bake in oven until all liquid is absorbed and lentils are tender.

I made all this off the top of my head, no recipes, so all measurements are approximate, but very very yummy.

If you ever make it, let me know what you think in the comments!


10 thoughts on “My dinner was made of WIN.

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