Pan Seared Salmon over Lentils

/ / Published in Fish Night
Pan Seared Salmon over Lentils
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Prep Time Minutes 5
Cook Time 20 Minutes
Passive Time
Servings People
Prep Time Minutes 5 Cook Time 20 Minutes Passive Time Servings People
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Pan seared salmon is both easy and delicious. This recipe stands out due to the delicious lemony herb butter that gets mixed into both the lentils and melted on top of the salmon. Placing the salmon on top of a bed of lentils can turn this easy weeknight meal into a company worthy meal. If you’ve never used French green lentils, with their firm and chewy texture, try them in this recipe.
Ingredients
  • 5 TBS Butter, unsalted softened
  • 1 TBS Chives chopped
  • 1 tsp Tarragon chopped
  • 2 tsp Grainy mustard
  • 2 tsp Lemon juice fresh
  • 2 Leeks medium sized, washed well and finely chopped (white and pale green parts only)
  • 1 TBS Extra virgin olive oil
  • 1 Cup French green lentils also called Du Puy lentil (you can use regular brown lentils as well, in a pinch)
  • 4 Cups Water
  • 1 Tbs Lemon juice fresh
  • 4 6 ounce pieces Salmon filet skinned
  • 2 TBS Olive oil
Ingredients
  • 5 TBS Butter, unsalted softened
  • 1 TBS Chives chopped
  • 1 tsp Tarragon chopped
  • 2 tsp Grainy mustard
  • 2 tsp Lemon juice fresh
  • 2 Leeks medium sized, washed well and finely chopped (white and pale green parts only)
  • 1 TBS Extra virgin olive oil
  • 1 Cup French green lentils also called Du Puy lentil (you can use regular brown lentils as well, in a pinch)
  • 4 Cups Water
  • 1 Tbs Lemon juice fresh
  • 4 6 ounce pieces Salmon filet skinned
  • 2 TBS Olive oil
Instructions
  1. In a small bowl, mix together the butter, chives, tarragon, mustard and lemon juice. If you don’t have these herbs, feel free to substitute with other herbs. Set aside in the fridge while you are making the lentils and salmon.
  2. In a medium sized saucepan, sautee the leeks in olive oil until they begin to soften, but not brown.
  3. Add lentils and water and 1 tsp salt. Bring to a boil and then reduce heat to a simmer. Cook until the lentils until just cooked through. Make sure not to let them get mushy! Remove from heat, drain and place lentils in a serving bowl.
  4. Stir into the lentils 3 TBS of the herb butter and season them with salt and pepper to taste. You can also add a squeeze of extra lemon juice if you want it to have more lemony taste.
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  5. While the lentils are cooking, heat a large nonstick sautee pan over medium heat. Season salmon filets liberally with salt and pepper. Add salmon filets, skinned side down, to the pan and cook for about 4 minutes and then flip and cook skin side down until the salmon is just cooked through (8-10 minutes total). Remove from the heat.
  6. To serve, place a mound of lentils on each plate and top with a salmon filet. Add a dollop of the herb butter on top of the salmon, while the salmon is still hot and let it melt.
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