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Fish, South and mountains

Pan-seared salmon with Puy lentils

Pan-seared salmon with Puy lentils is a complete dish for 4 people, ready in 40 minutes, rated easy, for about €3.80 per person. The key is searing the salmon skin side down in a cold pan until crisp, then finishing the lentils with a splash of lemon juice.

A salmon fillet roasted skin side down and set on a bed of Puy lentils with carrots and shallots, a complete and elegant dish.

Pan-seared salmon with Puy lentils
Total time
40 min
Difficulty
Easy
Cost per person
€3.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Salmon with crispy skin sits on a bed of Puy lentils, tender but still holding their shape, cooked with carrots and shallots softened in butter. A squeeze of lemon at the end wakes everything up and keeps the dish from feeling heavy. It's a simple balance between the soft lentils and the crisp skin of the fish.

This is the kind of dish you make on a weeknight when you want a proper meal without spending the whole evening on it, yet it looks good enough to serve guests with no extra effort. It works well most of the year except in the height of summer, and appeals mostly to adults who like fish cooked with crispy skin.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Pantry

  • Puy lentilsoften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Shallots 2
  • Lemon 1
  • Parsley 1 sprigs

Dairy

  • Butter 20 g

Allergens Fish

The step by step recipe

  1. Cook the lentils in unsalted water with the diced carrots. 25 min

    Salt only at the end.

  2. Sweat the sliced shallots in the butter. 3 min

    They should turn translucent.

  3. Drain the lentils and mix them with the shallots, with a splash of lemon juice.

    The lemon brightens up the whole dish.

  4. Cook the salmon fillets in a pan, skin side down first. 8 min

    Flip them for just 2 minutes.

  5. Plate the salmon over the lentils with parsley.

    Leave the center of the salmon barely pink.

Our tips to get it right

  • Pick Puy lentils rather than another variety, they hold their shape and won't turn mushy during cooking.
  • Take the salmon out of the fridge ten minutes before cooking, it will cook more evenly and stay moist in the center.
  • Keep a little of the lentil cooking water on hand, it loosens the mixture if the lentils soak up too much lemon juice.

The variations

  • Swap the salmon for cod or trout, shortening the cooking time slightly since thinner fillets cook faster.
  • For a vegetarian version, replace the salmon with a poached egg set on the lentils, the runny yolk acts as the sauce.
  • For a faster version, use ready cooked Puy lentils from a pouch, you'll save twenty minutes without losing the flavor.

What to serve it with

  • A glass of dry white wine
  • A green salad with lemon dressing
  • Toasted country bread

Storage

The lentils keep 2 to 3 days in the fridge in a sealed container. Cooked salmon keeps for 1 day and loses its texture when reheated, it's better eaten cold in a salad the next day. Reheat the lentils gently in a pan with a splash of water.

Questions about this dish

Can I use regular lentils instead of Puy lentils?

Yes, but Puy lentils hold their shape better during cooking. With regular lentils, watch the cooking time closely since they soften faster and can turn mushy.

Should I remove the salmon skin before cooking?

No, the skin is what turns crispy during cooking and adds texture to the dish. If you don't like the skin, remove it after cooking rather than before.

Can the lentils be made ahead?

Yes, the lentils with carrots and shallots can be made the day before and reheated gently before serving. Add the lemon juice only right before serving to keep its fresh taste.

How do you know the salmon is cooked through without drying it out?

The center should stay barely pink and slightly translucent when you cut into it with a knife. It keeps cooking a bit off the heat, so pull it off the pan just before it looks fully done.

How long does it take to make a pan-seared salmon fillet with Puy lentils?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pan-seared salmon fillet with Puy lentils?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan-seared salmon fillet with Puy lentils cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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