Delicious Salmon with Herb Butter Lentils
A delightful Salmon with Herb Butter Lentils dish combines quick preparation with a gourmet experience, making it perfect for casual weeknight dinners or elegant weekend entertaining. The stovetop grilled salmon served over flavorful lentils offers a mustard punch that elevates both taste and health benefits.
Why You’ll Love This Salmon & Lentil Dish
- Ease of Preparation: A two-part dish that you can whip up in just 30 minutes!
- Flavor Explosion: The salmon comes out perfectly charred on the outside while remaining tender inside. The lentils mix beautifully with the mustard and tarragon, resulting in a dish that’s not only tasty but under 400 calories per serving.
- Servings: The recipe yields four satisfying portions. If you’re serving a crowd or want leftovers, consider doubling the recipe easily from the card at the end of the article.
Ingredients
- Salmon: 4 small salmon fillets.
- Lentils: 2 cups of precooked brown lentils.
- Leek: 1, for an earthy flavor.
- Garlic: 4 cloves, minced.
- Lemon: Freshly squeezed juice from one lemon.
- Parsley: A small bunch of fresh parsley, chopped.
- Tarragon: 1 teaspoon of dried tarragon.
- Mustard: 1 tablespoon of grainy Dijon mustard.
- Balsamic Vinegar: 2 tablespoons for added taste.
- Butter: 4 tablespoons, divided for cooking.
- Seasonings: Salt and black pepper.
Note: The complete recipe and instructions can be found at the end of this article in the recipe card.
Instructions
Prepare the Mustard Mixture
In a small bowl, mix the Dijon mustard, juice of half a lemon, chopped parsley, tarragon, salt, and pepper. Stir well and set aside.
Cook the Lentils
In a large skillet over high heat, add 2 tablespoons of butter and half of the minced garlic. Sauté for about a minute, then add the leeks and cook for an additional 5 to 8 minutes until they soften and start to brown. Add the lentils, mustard mixture, and balsamic vinegar. Stir and let it cook for 1-2 minutes before removing it from the heat.
Cook the Salmon
In another skillet over medium heat, melt the remaining butter with the rest of the garlic. Season the salmon fillets with salt, then place them in the skillet. Cook for approximately 4 minutes on each side. Squeeze fresh lemon juice over the salmon and remove from the heat.
Serve
Place the salmon on a bed of lentils, garnish with parsley, and finish with a sprinkle of black pepper. Enjoy!
Recipe Tips
- Time Management: Using jarred precooked lentils saves a lot of prep time. Cooking dry lentils from scratch takes about 30 minutes.
- Multitasking: While the lentils are cooking, prepare the salmon to ensure everything is ready simultaneously.
- Salmon Cooking: Be cautious not to overcook the salmon; it can become dry. Cooking times may vary based on the thickness of the fillets.
Substitutions
- Precooked Lentils: You can substitute with dry lentils, but they’ll require about 30 minutes of boiling.
- Dijon Mustard: Regular Dijon can work instead of grainy Dijon if that’s what you have on hand.
- Tarragon: Fresh tarragon can be used instead of dried, or you can substitute with fresh chives or dried oregano for a different flavor profile.
Serving Suggestions
This salmon and lentil dish is a complete meal by itself. Serve it alongside warm stove-top naan or tzatziki for a hearty dinner, making it ideal for both busy weeknights and entertaining guests on special occasions.
Frequently Asked Questions
No, unlike many other legumes, lentils do not require soaking. Simply rinse them and they will cook in about 30 minutes.
Tarragon is one of the four fine herbs in French cuisine, known for its mild licorice taste thanks to compounds similar to those found in fennel and anise.
Cooked salmon can be stored in an airtight container in the fridge for up to four days.
Yes, salmon can be reheated, but be careful to avoid drying it out. Wrap it in foil and heat gently in a 250°F (120°C) oven for about 10-12 minutes.
Absolutely! This recipe can also work well with trout or tilapia, just adjust cooking times as needed.
