Roasted Salmon with Lentils and Bacon

Ingredients

• 4 strips bacon 
• 1  bay leaf 
• 1  carrots cut into 1/2-inch slices
• 1 rib celery cut into 1/2-inch slices
• 2.3 cups chicken broth low-sodium homemade canned
• 1 tablespoon cooking oil 
• 0.3 teaspoon thyme leaves dried
• 1 clove garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 1.3 cups lentils 
• 1 small onion cut into 1/2-inch slices
• 1.8 pounds center-cut salmon fillet skinless cut into 4 pieces
• 1 teaspoon salt 
• 0.5 cup tomatoes in purée thick canned crushed

Equipment

• frying pan
• sauce pan
• oven

Directions

1. In a medium saucepan, cook the bacon until browned.
2. Pour off and reserve all but 2 tablespoons of the fat from the pan.
3. Add the onion, carrot, celery, and garlic. Cook over moderate heat, stirring frequently, until golden, about 5 minutes.
4. Add the lentils, broth, tomatoes, 1/2 teaspoon of the salt, the thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.
5. Heat the oven to 45
6. Sprinkle the salmon with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large ovenproof nonstick frying pan, over moderately high heat, heat the reserved bacon fat, with enough oil to measure 2 tablespoons.
7. Add the fish, skinned-side up, and cook until golden, about 2 minutes. Turn.
8. Put the pan in the oven and continue cooking the salmon until just barely done (the fish should still be translucent in the center), about 3 minutes longer for a 1-inch-thick fillet.
9. Put the lentils on plates and top with the salmon.
10. Wine Recommendation: Light, acidic red wines are delightful with salmon, and the lentils and bacon only make the case for red wine stronger. Try a bottle of pinot noir from Oregon or California.