Description

This hearty and nutritious recipe combines tender puy lentils cooked with aromatic vegetables and herbs, paired perfectly with seared salmon fillets topped with wholegrain mustard. The dish offers a balanced blend of earthy lentils and rich salmon, finished with a tangy drizzle of balsamic vinegar for added depth.

Ingredients

Scale

Lentils and Vegetables

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

Salmon

2 skin-on salmon or trout fillets (260g)
1 tsp wholegrain mustard
Balsamic vinegar, for drizzling

Instructions

Cook the lentils: Place the puy lentils and bay leaves in a pan filled with water. Bring it to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes, or until the lentils are tender.
Sauté the vegetables: While the lentils cook, heat 2 tablespoons of rapeseed oil in a large non-stick pan over high heat. Add the finely chopped onions and stir frequently until softened. Add the sliced celery, diced carrots, and thyme leaves. Cover with a lid, reduce heat, and cook for another 10 minutes, stirring occasionally, until the vegetables are tender.
Combine lentils with vegetables: Drain the lentils and add them to the cooked vegetables along with 1 tablespoon of wholegrain mustard and the apple cider vinegar. Set aside half of the lentil mixture for another meal, such as a lentil salad. Stir the chopped parsley through the remaining lentil and vegetable mixture to incorporate fresh herb flavors.
Prepare the salmon: Rub 1 teaspoon of wholegrain mustard evenly over the salmon fillets. Heat a non-stick pan with a light coating of rapeseed oil and place the salmon fillets skin-side down. Cook for about 6 minutes until the skin is crisp. Flip the salmon and cook for an additional 4 minutes until the fish is cooked through.
Serve: Plate the warm lentil and vegetable mixture and top with the seared salmon fillets. Finish with a drizzle of balsamic vinegar for a tangy contrast and serve immediately.

Notes

You can substitute trout for salmon if preferred.
Reserve half of the lentil mixture for a nutritious lunch option later in the week.
Ensure not to overcook the salmon to keep it moist and tender.
Adjust the amount of balsamic vinegar to taste to balance acidity.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: French-inspired

Keywords: puy lentils, seared salmon, healthy dinner, mustard salmon, lentil vegetable medley, balsamic drizzle, nutritious meal