Feeding a crowd this New Year's Eve? Consider offering something that is richly savory, but won't weigh down the party.

We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate.

The result is a beautiful dish that will make a statement on your holiday table.

If you can't find crème fraîche, substitute sour cream or plain Greek-style yogurt.

2 cups green lentils4 pound side of salmon, skin on1 clove garlic, finely minced2 tablespoons butterSalt and ground black pepperZest and juice of 1 lemonSegments of 3 orangesSeeds of ½ pomegranate1 teaspoon ground coriander¼ cup chopped fresh cilantroSplash of hot sauce8-ounce tub crème fraîche (a soured cream)Juice of 1 orangeHeat 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 the garlic. Place dots of butter all over the surface of the salmon, then sprinkle with salt and black pepper.Bake for 15 minutes, or until just 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, the orange segments, pomegranate seeds, coriander, cilantro and hot sauce. Season with salt and black pepper.In a small bowl, stir together the crème fraîche and orange juice.To serve, place the salmon on a large platter, arrange the lentil salad around the salmon.Drizzle with the crème fraîche sauce.