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Ina Garten Salmon With Lentils

Ina Garten Salmon With Lentils
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This dish features pan-seared or oven-roasted salmon fillets served over a warm bed of French green lentils that have been simmered with aromatics like leeks, carrots, celery, and thyme. The entire dish is brought together with a tangy Dijon vinaigrette that brightens every bite.

Ingredients

Scale

For the lentils:

  • 1 cup French green lentils (Le Puy lentils), rinsed

  • 2 tablespoons olive oil

  • 1 leek, white and light green parts only, cleaned and chopped

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 2 cloves garlic, minced

  • 1 teaspoon fresh thyme leaves

  • 1 bay leaf

  • 4 cups chicken stock or water

  • Kosher salt and black pepper, to taste

For the mustard vinaigrette:

  • 2 tablespoons Dijon mustard

  • 2 tablespoons red wine vinegar

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ½ cup olive oil

For the salmon:

  • 4 salmon fillets (6 ounces each), skin removed

  • 2 tablespoons olive oil

  • Salt and freshly ground black pepper

  • Lemon wedges, for serving

Instructions

Step 1: Cook the lentils

In a medium saucepan, combine lentils, bay leaf, and chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but not mushy. Drain and discard bay leaf.

Step 2: Sauté the vegetables

While lentils are cooking, heat olive oil in a large skillet. Add chopped leek, carrot, and celery. Cook over medium heat for 7–8 minutes until soft. Add garlic and thyme, cook for 1 minute more.

Step 3: Combine lentils and vegetables

Stir cooked lentils into the vegetable mixture. Season with salt and pepper. Keep warm on low heat or reheat when ready to serve.

Step 4: Make the mustard vinaigrette

In a small bowl, whisk together Dijon mustard, vinegar, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside.

Step 5: Cook the salmon

Preheat oven to 425°F (220°C).
Brush salmon with olive oil and season with salt and pepper. Heat a cast-iron or oven-safe skillet over medium-high heat. Sear salmon fillets for 2 minutes on each side, then transfer skillet to the oven and roast for 4–6 minutes, depending on thickness.

Step 6: Assemble and serve

Spoon lentils onto serving plates, top with roasted salmon, and drizzle with mustard vinaigrette. Garnish with lemon wedges and fresh herbs if desired.

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