Salmon with lentils is a classic combination that reminds me of the simple, comforting meals I grew up enjoying in France.
The rich, tender salmon pairs beautifully with the earthy lentils, creating a dish that feels elegant yet remains wonderfully easy to prepare. I have made variations of this recipe for years, and it is always a satisfying choice for a relaxed family dinner or a special evening at home.
I have prepared variations of this dish for years, and it remains one of my favorite ways to turn a few simple ingredients into a satisfying dinner. The lentils absorb all the wonderful flavors of the onions, herbs, lemon, and olive oil, while the salmon adds richness without making the dish feel heavy.
This is exactly the kind of recipe I love to prepare. It is elegant enough for guests, yet simple and comforting enough for a relaxed family dinner. The flavors are beautifully balanced, and every bite reminds me of the timeless French cooking I grew up with.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step-by-step on how to make these delicious
- Giangi’s Pro Tips
- What dishes can you enjoy with this salmon with lentils?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this recipe, you may want to try my other recipes.
- Salmon with Lentils
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
French green du Puy Lentils are my favorite lentils to cook with. They do not fall apart.
Water is used to cook the lentils
Salt is added to the lentils while cooking as well as to season the salmon.
Unsalted butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Yellow onion, once cooked, gently releases a sweet juice that allows caramelization.
Garlic cloves, chopped and cooked with the butter and olive oil, give it another layer of flavor.
Flat leaf parsley is the perfect complement to lentils. Once in contact, the parsley releases its natural oils.
Lemon lifts the flavor of the lentils and the caramelized onions.
Olive oil used to season the lentils and cook the salmon.
Skinless salmon is my favorite, as it cooks the salmon evenly. However, if you like the skin, make sure when you first add it to the skillet, the skin side is down.
Black pepper used to season your salmon.
Step-by-step on how to make these delicious
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Place the lentils in a saucepan with water and add 1 teaspoon salt. Bring to a boil and then lower the heat and simmer for about 30 to 40 minutes or until tender but not falling apart. Reserve 1/2 cup of the cooking liquid. Drain and set over a bowl.
- Meanwhile, in a heavy saucepan, melt 2 tablespoons of butter over low heat. Stir in the onion, garlic, salt, and cook covered until the onions are pale golden, about 10 minutes.
- Remove the lid and continue cooking, stirring occasionally, for another 5 to 10 minutes.
- Stir in the lentils into the onion along with the reserved cooking liquid and heat through.
- Add the lemon juice, parsley, black pepper, and olive oil. Stir well. Taste and adjust the seasonings.
- Pat dry the salmon and season with salt and pepper. In a large skillet over medium heat, heat 1 tablespoon butter and olive oil. When the butter foams subside, add your salmon and cook, turning once. 5 to 8 minutes per side, depending on the thickness of the salmon. Make sure that it is not too overcooked, or it will be very dry.
- When ready to eat, sprinkle a couple of drops of olive oil and a squeeze of lemon on top of the lentils. This will accentuate the flavor of the caramelized onion.
Giangi’s Pro Tips
- I am partial to green du Puy Lentils. For me, they cook best because they are not too starchy. Make sure, however, that the lentils are rinsed well and picked over carefully.
What dishes can you enjoy with this salmon with lentils?
I like to keep things simple, as this is a full dinner in itself; however, a simple carrot salad, which is quite refreshing, and balances well with the lentils.
Tomato, arugula salad is another easy salad to enjoy alongside.
Variations and Substitutions
Brown lentils can substitute the green lentils.
As for fresh herbs, you can add bay leaves to the water while cooking the lentils. Do remove it before draining or contuing with the recipe.
Shallots are perfect to be used as well instead of the onions.
Storing and Reheating
Store: Once your lentils and salmon are cooled off, place them in an airtight container and store in your refrigerator for up to 3 days.
Reheat: Bring back to room temperature and warm up in the oven for about 10 minutes. It can also be reheated in a pan with a dash of butter over medium-low heat.
Leftover lentils can be enjoyed at room temperature.
If you enjoy this recipe, you may want to try my other recipes.
Salmon with Lentils
Ingredients
- 1 cup French green du Puy lentils
- 3 cups water
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 1 cup yellow onion, finely chopped
- 2 garlic cloves
- 3 tablespoons flat-leaf parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 4 skinless salmon fillets, 6 ounces each
- lemon wedge, optional
- ¼ teaspoon black pepper
Instructions
- 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 saucepan, melt 2 tablespoons 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 and parsley, then stir in the reserved cooking liquid. 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 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 of olive oil and a small squeeze of lemon on top of the lentils. This will accentuate the flavor of the caramelized onions
Notes
- I am partial to green du Puy Lentils. For me, they cook best because they are not too starchy. Make sure, however, that the lentils are rinsed well and picked over carefully.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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