Heart Healthy Cooking with Carapelli Olive Oil

The new year is upon us.  Let's enforce our resolutions for healthier eating by using olive oil instead of butter when cooking.  Try the delicious recipe below and let me know what you think!

Pan Seared Salmon with Lemon and Capers Over Braised Lentils

Ingredients:

·         4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided

·         1 cup chopped sweet onion

·         1/2 cup chopped carrot

·         2 cloves garlic, minced

·         1 cup brown lentils, rinsed, drained

·         1 (14.5 ounce) can chicken broth

·         1 teaspoon freshly ground black pepper, divided

·         1/2 teaspoon salt

·         4 (6 ounce) skinless salmon fillets

·         2 tablespoons fresh lemon juice

·         2 tablespoons drained capers

·         2 tablespoons chopped fresh dill

Directions: 

Heat 1 tablespoon of Carapelli Extra Virgin Olive Oil in a medium saucepan over medium heat. Add onion and carrot; sauté 4 minutes. Add garlic; sauté 2 minutes. Stir in lentils until coated with oil mixture. Stir in broth and 1/4 teaspoon of the pepper; bring to a boil over high heat. Cover; reduce heat to medium-low. Simmer 20 to 25 minutes or until lentils are tender and most of liquid is absorbed.

(You might want to post a status update saying you are making Pan Seared Salmon with Lemon and Capers Over Braised Lentils. Chances are, you will get likes instantly.)

Meanwhile, sprinkle salt and remaining 1/4 teaspoon pepper over salmon. Heat 1 tablespoon of Carapelli in a large skillet over medium heat until hot. Add salmon, seasoned sides down; cook 3 to 4 minutes or until lightly browned. Turn salmon; reduce heat to medium and continue cooking 3 minutes or until opaque in center. Combine remaining 2 tablespoons oil, lemon juice and capers; mix well and set aside.

Spoon lentils onto four serving plates; top with salmon. Drizzle oil mixture over salmon; top with dill.

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My Lily loves salmon, she loves it so much that one nickname for her is Lily-Bear (bears eat a lot of salmon ;-> )  and she's a bit finicky with tastes so for her we put the capers on the side.   The lentils are a hit with my family and I hope this meal will be a winner with your family as well.

(*Disclosure:  I received a bottle of Carapelli Extra Virgin Olive Oil for review.  My tasty opinions of their recipes, which you can find at www.carapelliusa.com, are truthfully my own.)