Feeding a crowd this weekend? Consider offering something that is richly savory, but won't weigh down the guests.

Start to finish: 45 minutes

Servings: 10

2 cups green lentils

4-pound side of salmon, skin on

1 clove garlic, finely minced

2 tablespoons butter

Salt and black pepper

Zest and juice of 1 lemon

Segments of 3 oranges

Seeds of 1/2 pomegranate

1 teaspoon ground coriander

1/4 cup chopped fresh cilantro

Splash of hot sauce

8-ounce tub creme fraiche

Juice of 1 orange

Heat the oven to 400 degrees. Coat a large rimmed baking sheet with cooking spray. Bring a medium pot of salted water to a boil. Add the lentils and boil for 12 to 15 minutes, or until al dente. Drain well and set aside.

While the lentils cook, prepare the salmon. Place the salmon, skin down, on the prepared baking sheet. Rub with garlic. Place dots of butter all over the surface of the salmon; sprinkle with salt and black pepper. Bake for 15 minutes, or until the center is slightly translucent. While the salmon roasts, prepare the lentil salad. In a medium bowl, gently mix together the cooked lentils, lemon zest and juice, orange segments, pomegranate seeds, coriander, cilantro and hot sauce. Season with salt and black pepper.

In a small bowl, stir together the creme fraiche and orange juice. To serve, place the salmon on a large platter; arrange the lentil salad around the salmon. Drizzle with the creme fraiche sauce.