Description
This recipe features pan-seared salmon served atop a bed of flavorful Puy lentils, creating a balanced and satisfying meal. It’s a healthy and elegant dish suitable for a weeknight dinner or a special occasion.
Ingredients
Scale
- 2 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- 1 cup Puy lentils, rinsed
- 3 cups vegetable broth or water
- 1/2 small red onion, finely diced
- 1 clove garlic, minced
- 1 small carrot, finely diced
- 1 small celery stalk, finely diced
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 tablespoon chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Rinse the Puy lentils thoroughly under cold water.
- In a medium saucepan, combine the rinsed lentils and 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid.
- While the lentils are cooking, prepare the salmon. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets, skin-side down if applicable, in the skillet.
- Sear the salmon for 3-5 minutes per side, depending on thickness, until cooked through and flaky. The internal temperature should reach 145°F (63°C).
- In a separate small skillet or the same skillet after removing the salmon, add a drizzle of olive oil. Add the finely diced red onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes, until the vegetables are softened.
- Add the cooked lentils to the sautéed vegetables. Stir in the red wine vinegar or apple cider vinegar. Season with salt and pepper to taste.
- To serve, spoon a generous portion of the Puy lentils onto plates. Top with a seared salmon fillet. Garnish with fresh parsley and serve with lemon wedges.
Notes
- For extra flavor, you can add a bay leaf to the lentils while they cook.
- Feel free to add other herbs to the lentils, such as thyme or rosemary.
- This dish can be made ahead of time. Store cooked lentils and salmon separately in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with 1 cup lentils
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 60mg