A wholesome and flavour-packed dish, this salmon with vegetable puy lentils recipe pairs crispy-skinned salmon with earthy lentils and vegetables – perfect for a healthy dinner in 30 minutes!
The dish has French bistro vibes, but is easy enough for a weeknight meal; it's gluten-free and great for meal prep.
If you like puy lentils, you might also like to try easy bollito misto!
Tips
- Variations:
- Swap the salmon for smoked mackerel, trout or seared tofu (for a vegetarian option).
- Add sautéed kale, chard or spinach to the lentils for extra nutrients.
- Make it spicy with a pinch of chilli flakes or harissa paste.
- This salmon with vegetable puy lentils recipe is easily doubled if you’re cooking for 4 people.
Frequently Asked Questions
They’re small green lentils from France known for holding their shape and having a slightly nutty, peppery flavour – perfect for salads or warm sides.
Yes - bake it at 200C/fan 180C/gas 6 for 12 to 15 minutes, depending on the thickness.
Yes – the vegetables and lentils can be cooked in advance and reheated gently. Cook the salmon fresh for the best texture.
The vegetables and lentils freeze well; however, cooked salmon can be frozen, but it may slightly dry out when reheated.
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HOW TO MAKE THIS SALMON WITH VEGETABLE PUY LENTILS
Ingredients
- 2 tbsp olive oil
- 1 onion (approx. 130g to 150g), finely chopped
- 1 celery stick, washed, trimmed and finely diced
- 1 large carrot (approx. 160g), peeled and finely diced
- 2 tbsp thyme leaves
- 150ml vegetable stock
- 250g cooked puy lentils (I like Merchant Gourmet)
- 2 skin-on salmon fillets (weighing approx. 120g each), patted dry with kitchen roll
- 2.5 tsp wholegrain mustard
- salt and freshly ground black pepper
- 1 tbsp cider vinegar
- 1 tsp flat leaf parsley leaves, chopped
- 1 tsp tarragon leaves, chopped
- balsamic vinegar, for drizzling
Instructions
- Heat 1 tbsp of the olive oil over a high heat in a large saucepan. Add the onion and fry for 3 minutes, stirring frequently, until softened. Add the celery, carrot, thyme and vegetable stock. Put the lid on, reduce the heat to medium low and cook for 5 minutes, stirring occasionally. Add the puy lentils, stir to combine and cook for a further 5 minutes with the lid on, stirring occasionally.
- Meanwhile, spread 1 tsp of the mustard over the top of the salmon fillets and season lightly with salt and freshly ground black pepper.
- Heat a frying pan over a high heat and add the remaining tbsp of olive oil. Cook the salmon skin side down for 3 minutes, then turn them over and cook for 30 seconds to 1 minute, depending on the thickness of the fillets. Once finished cooking, turn the salmon back onto the skin side. Set the pan aside off the heat for the fish to rest for 5 minutes, while the lentils and vegetables finish cooking.
- Stir the remaining 1.5 tsp of mustard, cider vinegar, chopped parsley and tarragon through the lentil and vegetable mixture.
- Serve the pan-fried salmon fillets on top of the lentils and vegetables, along with a drizzle of balsamic vinegar, and some extra vegetable side dishes, if you like.
Serving Suggestions
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Salmon with Vegetable Puy Lentils
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion (approx. 130g to 150g) finely chopped
- 1 celery stick washed, trimmed and finely diced
- 1 large carrot (approx. 160g) peeled and finely diced
- 2 tbsp thyme leaves
- 150 ml (½ cup) vegetable stock
- 250 g (8.8 oz) cooked puy lentils (I like Merchant Gourmet)
- 2 skin-on salmon fillets (weighing approx. 120g each) patted dry with kitchen roll
- 2.5 tsp wholegrain mustard
- salt and freshly ground black pepper
- 1 tbsp cider vinegar
- 1 tsp flat leaf parsley leaves chopped
- 1 tsp tarragon leaves chopped
- balsamic vinegar for drizzling
Instructions
- Heat 1 tbsp of the olive oil over a high heat in a large saucepan. Add the onion and fry for 3 minutes, stirring frequently, until softened. Add the celery, carrot, thyme and vegetable stock. Put the lid on, reduce the heat to medium low and cook for 5 minutes, stirring occasionally. Add the puy lentils, stir to combine and cook for a further 5 minutes with the lid on, stirring occasionally.
- Meanwhile, spread 1 tsp of the mustard over the top of the salmon fillets and season lightly with salt and freshly ground black pepper.
- Heat a frying pan over a high heat and add the remaining tbsp of olive oil. Cook the salmon skin side down for 3 minutes, then turn them over and cook for 30 seconds to 1 minute, depending on the thickness of the fillets. Once finished cooking, turn the salmon back onto the skin side. Set the pan aside off the heat for the fish to rest for 5 minutes, while the lentils and vegetables finish cooking.
- Stir the remaining 1.5 tsp of mustard, cider vinegar, chopped parsley and tarragon through the lentil and vegetable mixture.
- Serve the pan-fried salmon fillets on top of the lentils and vegetables, along with a drizzle of balsamic vinegar, and some extra vegetable side dishes, if you like.
Notes
- Variations:
- Swap the salmon for smoked mackerel, trout or seared tofu (for a vegetarian option).
- Add sautéed kale, chard or spinach to the lentils for extra nutrients.
- Make it spicy with a pinch of chilli flakes or harissa paste.
- This salmon with vegetable puy lentils recipe is easily doubled if you’re cooking for 4 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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