Here's the breakdown on how to master the perfect center-cut salmon roast. Known for its uniform shape and thickness, a center-cut salmon fillet offers a foolproof way to achieve evenly-cooked fish. We kick off the process with a quick sear on the stovetop before shifting it into the oven to swiftly complete the cooking process. Instead of relying solely on time, its prime readiness can be checked a bit early.

Perfectly paired with the salmon, we accompany it with succulent lentils which were simmered alongside a selection of flavorful vegetables and decadent bacon bits creating a well-rounded and delicious dish.

The best lentils for this recipe are the brown or green variety. They maintain their shape even during the simmering process and offer a pleasingly firm texture that complements the salmon. The French green lentils, also known as Le Puy, are ideal if you want more finesse in the dish's final presentation as they avoid getting mushy.

To prepare any variety of lentils, start by sorting and rinsing them to remove any potential stones or debris. Simmer them with a gentle touch for evenly cooked lentils, and begin checking their readiness around the 25-minute mark. Cooking times vary with the type and age of the lentils. According to Daniel Gritzer from Serious Eats, "Once I can smash a lentil against the roof of my mouth with my tongue with no firm resistance, they’re done".

For the perfect pairing, light sour red wines are delightful with salmon. The lentils and bacon only substantiate the case for red wine. A bottle of Pinot Noir from Oregon or California comes highly recommended.

The recipe is simple. Start with bacon strips simply cooked in a saucepan until brown. Reserve a bit of the bacon fat to later cook the vegetables - onion, carrot, celery, and garlic - until golden. Add in lentils, broth, tomatoes, salt, bay leaf, and thyme, then boil and simmer until tender. Once lentils are ready, sprinkle the salmon with salt and pepper. Use the preserved bacon fat and some oil to lightly sear the salmon, then finish it off in the oven. Place the salmon over the lentils and voila - a delicious meal completed.

The recipe was first listed in the 1997 publication Food & Wine's "Quick From Scratch Fish & Shellfish". Enjoy your meal and the feeling of satisfaction from mastering the stunning and savory salmon and lentils dish.