Salmon with lentils.

We were in the mood for something new last night therefore as I am standing in my pantry and staring at the content, a box of lentils was just sitting there for the picking. Why not? Probably the last time we had lentils was on New Years Day as a tradition.

Because we wanted salmon, the below recipe was inspired by Gourmet cook book that I furthermore  blended with old favorite family recipe. Love the caramelized onions, love them.

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As I took my first bite of lentils I felt something was missing therefore I decided to try to sprinkle a bit of lemon juice with a drop of olive oil over the lentils, and the dish took a different dimension. The sweet gentle flavor of the onions was intensified.

We have left over and I cannot wait to have the left overs for lunch today. Maybe I will add some fresh tomatoes….
A nice glass of Chardonnay was a perfect pairing.

TIP: I am partial to green du Puy Lentils. For me, it seems like they cook best as a result not too starchy. Make sure, however, that the lentils are rinsed well and picked over carefully.


Salmon with Lentils - A New Recipe

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salmon with lentils
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4


  • 1 cup green du Puy lentils 1 cup French green du Puy lentils
  • 3 cups water 3 cups water
  • 1 tsp salt 1 teaspoon salt
  • 2 tbsps unsalted butter 2 tablespoons unsalted butter
  • 1 cup yellow onion 1 cup finely chopped yellow onion
  • 2 garlic 2 large chopped garlic cloves
  • 3 tbsps flat-leaf parsley 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tbsps lemon juice 2 tablespoons fresh lemon juice
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 5 ounces salmon fillets 4 - 6 ounces skinless salmon fillets
  • 1 tbsp unsalted butter 1 tablespoon unsalted butter
  • lemon optional wedge of lemon


  • Place lentils, water and 1 teaspoon salt in a saucepan and stir. Bring to a boil, and then reduce the heat to simmer 30 to 40 minutes, or until the lentils are tender but not falling apart. Drain in a sieve set over a bowl and reserve ½ cup of the cooking liquid.
  • Meanwhile in a heavy sauce pan, melt 2 tablespoon of butter over low heat. Stir in the onion, garlic, salt and cook covered until the onions are pale golden, about 10 minutes. Stir occasionally
  • Remove the lid and cook stirring occasionally for another 5 to 10 minutes, or until the onions are golden.
  • Stir the lentils into the onion along with the reserved cooking liquid and heat through. Add the lemon juice, parsley, 2 tablespoons fresh lemon juice. Pepper and olive oil. Stir gently to bind it all.
  • Pat dry the salmon and sprinkle with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon butter and olive 1 tablespoon olive oil. When the butter foam subsides add the fish and cook, turning once. 5 to 8 minutes depending on the thickness of the salmon. Make sure that it is not too overcooked or it will be too dry.
  • When ready to eat sprinkle a couple of drops or olive oil and a small squeeze of lemon in top of the lentils. This will accentuate the flavor of the caramelized onions


Calories: 177kcal | Carbohydrates: 4g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 611mg | Potassium: 248mg | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 10.3mg | Calcium: 26mg | Iron: 0.6mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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