Delicious AND Nutritious - Salmon and French Lentils
Prep time
Cook time
Total time
Seriiously flavorful, the crispy salmon skin and rare flesh is perfectly accompanied by Ina's French lentils simmered in vegetables.
Recipe type: Main Dish
Cuisine: French
Serves: 4
  • ½ pound French green lentils
  • ¼ cup olive oil
  • 2 cups yellow onions, chopped
  • 2 cups leeks, white and light green parts only, chopped
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • 2 teaspoons Kohser salt
  • ¾ teaspoon black pepper
  • 1 Tablespoon garlic, minced
  • 1½ cups celery, chopped
  • 1½ cups carrots, chopped
  • 1½ cups chicken stock
  • 2 Tablespoons tomato paste
  • 2 Tablespoons red wine vinegar
  • 4 - 8oz salmon filets, skin on
  1. Place lentils in a heatproof bowl, and cover with boiling water. Let set for 15 minutes. Drain and reserve.
  2. Heat olive oil in a large skillet. Add onions, leeks, thyme, salt, and pepper. Cook over medium heat for 10 minutes, until onions are translucent. Add garlic, and continue cooking for 2 minutes. Add the drained lentils, carrots, celery, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes. Add vinegar and season with salt and pepper to taste.
  3. Preheat oven to 450 degrees F. Heat a dry pan or iron skillet over high heat for 4 minutes. Rub both sides of salmon fillets with oiive oil. Sprinkle with salt and pepper. When the pan is very hot, place the salmon, flesh side down, and cook without moving for 2 minutes. Turn the fillets, and place in the oven for 5-7 minutes.
  4. Spoon a mount of lentils on each plate. Place the salmon fillet on top. Serve hot.
Ina Garten removes the skin from the fish. I left mine on, because we like crispy fish skin. I substituted freshly squeezed lemon juice for the red wine vinegar in the lentils, and squeezed fresh lemon juice on the fillets after they came out of the oven.

Recipe from Ina Garten, Barefoot Contessa
Recipe by At Mimi's Table at