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Thaw salmon, if frozen. Preheat oven to 400°F. Peel root vegetables and cut into 1/2-inch pieces. In a large bowl, toss together root vegetables, 3 tablespoons oil, cumin seeds, 1/2 teaspoon salt and garlic. Transfer vegetable mixture to a large shallow roasting pan.
Roast vegetable mixture, uncovered, for 30 minutes, stirring occasionally. Push vegetables to one side of the pan to make room for the salmon.
Rinse salmon; pat dry with paper towels. In a small bowl, combine remaining 1 tablespoon oil, pepper and the remaining pinch of salt. Brush salmon with the oil mixture. Place salmon, skin-side down, in the roasting pan; top with lemon slices. Roast, uncovered, for 15 to 18 minutes or until fish begins to flake when tested with a fork. Remove salmon; cover with foil to keep warm. Stir lentils into roasted vegetables. Roast for 5 minutes more.
To serve, divide lentil-vegetable mixture among 6 dinner plates. Break salmon into large chunks and add to plates.