Salmon with olives |


This dish gives a hearty kick to the rich and elegant taste of salmon with lentils and Queen olives.


  • 1/2 cup pitted and chopped Queen olives
  • 4 six-ounce portions of salmon
  • 2 cups precooked lentils
  • 1/2 cup chicken stock, preferably home made
  • 1/4 cup minced shallots
  • 1/4 minced carrots
  • 1/4 cup minced leeks
  • 1/2 cup finely diced bacon
  • 1/8 cup minced chives
  • 1 lemon
  • Olive oil
  • Salt and pepper


For the Lentils
Step 1

Heat 1/4 cup olive oil in a high-sided pot over medium heat. Add the bacon, shallots, carrots, and leeks.

Step 2

Cook until some of the fat from the bacon has rendered and the bacon is starting to get crispy.

Step 3

Add the lentils and chicken stock, bring to a boil and add salt and pepper if needed.

Step 4

Once seasoning is adjusted, add Queen olives and chives and keep warm until ready to serve.

For the Salmon
Step 1

Season the salmon with salt and pepper.

Step 2

Heat a large sauté pan over medium high heat and add about 1/4 cup olive oil.

Step 3

When very hot, add the salmon and cook until both sides are golden brown, about 3-4 minutes per side.

Step 4

Set aside on paper towels to absorb any excessive oil.



Step 1

Divide the warm lentils between four warm plates.

Step 2

Place a piece of salmon on each plate, squeeze a little lemon on each piece of fish and serve while hot.