Serves 2
30 min
One-Skillet Crispy Salmon with Mustardy Lentils
Recipe GLPR708c8f5e5f0f5f
A Nordic-inspired one-pan meal pairing crispy-skinned salmon fillets with warm, mustard-kissed lentils and caramelized shallots. The lentils are simmered in aromatic broth with fresh herbs, while the salmon cooks skin-side down until golden and flaky, all finished with a bright squeeze of fresh lemon juice.
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Ingredients
2 tablespoons Extra-virgin olive oil, divided
4 Medium shallots, thinly sliced
Kosher salt
Freshly ground black pepper
2 6-ounce Salmon fillets, skin on
1 14.5-ounce can Puy lentils, drained and rinsed
3 sprigs Fresh thyme or rosemary sprigs
1 cup Low-sodium vegetable or chicken stock
1 tablespoon Whole-grain mustard
1 tablespoon Chopped fresh flat-leaf parsley
1 teaspoon Fresh lemon juice
Directions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallots, season lightly with salt and pepper, and cook for 5 to 7 minutes, stirring occasionally, until they become soft and begin to caramelize at the edges.
Add the drained lentils and the fresh thyme or rosemary sprigs to the skillet, stirring to combine with the shallots.
Pour in the vegetable or chicken stock, and stir in the whole-grain mustard until well blended. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for about 8 to 10 minutes while you prepare the salmon.
Pat the salmon fillets dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
Push the lentil mixture to the sides of the skillet to create space. Add the remaining 1 tablespoon of olive oil to the center and increase the heat to medium-high. Once the oil is hot, carefully place the salmon fillets skin-side down into the skillet.
Cook the salmon skin-side down without moving it for 6 to 8 minutes, until the skin becomes golden and crispy. The salmon should reach an internal temperature of 165°F when checked with an instant-read thermometer in the thickest part.
If desired, gently flip the salmon for the last 1 to 2 minutes to finish cooking through, but this is optional. The salmon is done when it flakes easily with a fork.
Remove the thyme or rosemary sprigs from the lentil mixture. Divide the lentils and shallots between two serving bowls or plates, top each with a salmon fillet, and drizzle with the fresh lemon juice. Finish with a drizzle of additional olive oil and a sprinkle of fresh parsley. Serve immediately.
