Salmon with Pink Lentil Salad

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Salmon with Pink Lentil Salad
  • 4Servings


  • 1 cup pink lentils
  • 4 8 ounces salmon fillets
  • 1 1/2 cups white wine
  • 2 bay leaves
  • A few sprigs dill and parsley, tied with twine, plus a couple of tablespoons chopped
  • 1 lemon, sliced, plus the juice of 1 lemon
  • Salt and pepper
  • 1 rounded teeaspoon dijon mustard
  • About 1/4 cup EVOO (extra-virgin olive oil)
  • 1/2 red onion, finely chopped
  • 1/3 seedless cucumber, finely chopped
  • Warm crusty french rolls and butter, for serving


Preheat the oven to 350 degrees . Place the lentils in a medium saucepan with 3 cups water. Bring to a boil and cook over medium-low heat until just tender but with a bite remaining, 8 to 10 minutes; drain.

Place the salmon in a shallow, ovenproof skillet with the wine, bay leaves, dill and parsley sprigs and sliced lemon; season with salt and pepper. Add enough water to just come to the top of the fish, but do not cover. Bring to a boil, then transfer the salmon to the oven and poach until opaque, about 15 minutes.

In a large bowl, combine the lemon juice with the mustard. Whisk in the EVOO and season with salt and pepper. Add the chopped dill and parsley, the onion, cucumber and lentils; toss to combine.

Remove the fish from the poaching liquid. Serve the salmon fillets with the lentil salad, rolls and butter.