Name: Puy Lentils with Seared Salmon Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: French-inspired
Ingredients: 160g dried puy lentils or lentilles vertes; 2 bay leaves; 2 tbsp rapeseed oil, plus extra for the salmon; 2 onions (350g), finely chopped; 180g celery, thinly sliced; 320g carrots, finely diced; 2 tbsp soft thyme leaves; 1 tbsp wholegrain mustard plus 1 tsp; 2 tbsp raw apple cider vinegar; 10g flat-leaf parsley, chopped; 2 skin-on salmon or trout fillets (260g); 1 tsp wholegrain mustard; Balsamic vinegar, for drizzling

Introduction

This dish pairs earthy Puy lentils with perfectly seared salmon for a nutritious and satisfying meal. The lentils are flavored with vegetables and mustard, complementing the rich fish and a splash of balsamic vinegar adds a subtle tang. It’s a wholesome dinner that’s simple to prepare but feels special.

Two white plates each hold a dish with three layers. The bottom layer is a mix of small diced orange carrots, green celery slices, black lentils, and chopped green herbs, spread evenly around the plate. On top of this is a long piece of cooked salmon with a pinkish color, a seasoning crust, and some drizzle of a dark sauce. The salmon lies across the lentil and vegetable mix. To the right, there is a clear glass of water with visible ridges on a soft pink cloth. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

160g dried Puy lentils or lentilles vertes

2 bay leaves

2 tbsp rapeseed oil, plus extra for the salmon

2 onions (350g), finely chopped

180g celery, thinly sliced

320g carrots, finely diced

2 tbsp soft thyme leaves

1 tbsp wholegrain mustard, plus 1 tsp

2 tbsp raw apple cider vinegar

10g flat-leaf parsley, chopped

2 skin-on salmon or trout fillets (260g)

Balsamic vinegar, for drizzling

Instructions

Step 1: Put the lentils in a pan of water with the bay leaves and bring to the boil. Boil for 10 minutes, then reduce the heat to medium-low and cook for a further 20 minutes until the lentils are tender.

Step 2: Meanwhile, heat the rapeseed oil in a large non-stick pan. Add the onions and fry over high heat, stirring frequently, until softened. Add the celery, carrots, and thyme. Cover with a lid, reduce the heat, and cook for 10 minutes, stirring occasionally, until the vegetables are tender.

Step 3: Drain the lentils and add them to the vegetable mixture along with 1 tablespoon of wholegrain mustard and the apple cider vinegar. Reserve half of the lentils separately for another use. Stir the chopped parsley through the lentil and vegetable mix.

Step 4: Rub 1 teaspoon of mustard over the top of the salmon fillets. Wipe a non-stick pan with a little oil and cook the salmon skin-side down for about 6 minutes. Flip and cook for another 4 minutes until the salmon is cooked through.

Step 5: Serve the salmon fillets alongside the lentil mixture and drizzle with balsamic vinegar to finish.

Tips & Variations

Use trout instead of salmon for a slightly lighter fish option.

Reserve the extra lentils to make a tasty lentil salad later in the week by mixing with beetroot and walnuts.

Swap rapeseed oil for olive oil if preferred, for a different flavor profile.

If you like a bit of heat, add a pinch of chili flakes to the vegetables while cooking.

FAQs

Can I use canned lentils instead of dried?

Yes, you can use canned lentils for convenience. Rinse and drain them well, then reduce cooking time since they are already cooked, adding them only to warm through with the vegetables.

How do I know when the salmon is cooked?

The salmon is cooked when it flakes easily with a fork and is opaque throughout. Cooking times may vary slightly depending on thickness, so adjust accordingly.