Salmon with Lentils and Mustard Herb Butter Saumon Aux Lentille
Elevate your dinner table with this elegant French-inspired recipe for Salmon with Lentils and Mustard Herb Butter (Saumon Aux Lentilles). Perfectly pan-seared salmon fillets are paired with tender, aromatic lentils infused with bay leaf, thyme, and garlic, creating a hearty yet sophisticated base. The dish is finished with a luxurious dollop of mustard herb butter, made with Dijon mustard, fresh parsley, and chives, which melts over the warm fish for a creamy, tangy burst of flavor. With its balanced combination of protein-rich lentils and Omega-3-packed salmon, this recipe is both nourishing and gourmet. Ideal for weeknight dinners or special occasions, it’s a simple yet stunning meal served with an added squeeze of fresh lemon for a bright, zesty finish.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 1 cup Green or brown lentils
- 1 piece Bay leaf
- 3 sprigs Fresh thyme sprigs
- 2 cloves Minced garlic
- 2 medium Shallots, finely chopped
- 2 cups Chicken or vegetable stock
- 6 tablespoons Unsalted butter
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh chives, chopped
- 3 tablespoons Extra-virgin olive oil
- to taste Salt
- to taste Black pepper
- 4 pieces Lemon wedges
Instructions
Rinse the lentils under cold water and pick out any debris or damaged lentils.
In a medium saucepan, combine the lentils, bay leaf, thyme sprigs, and stock. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain and set aside, discarding the bay leaf and thyme.
While the lentils are cooking, prepare the mustard herb butter. In a small bowl, mix 4 tablespoons of softened butter with the Dijon mustard, chopped parsley, and chives. Season with a pinch of salt and pepper. Set aside.
Season the salmon fillets generously with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the salmon fillets skin-side down. Cook for 4-5 minutes, until the skin is crispy and golden.
Carefully flip the salmon fillets and cook the other side for 3-4 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the pan and keep warm.
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Stir in the chopped shallots and minced garlic, cooking for 2-3 minutes until soft and fragrant.
Add the cooked lentils to the skillet with the shallots and garlic. Toss to coat and heat through for 2-3 minutes. Drizzle in the remaining 1 tablespoon of olive oil and adjust seasoning with salt and black pepper as needed.
To serve, spoon the lentils onto individual plates or a serving platter. Top each portion with a salmon fillet. Dot the mustard herb butter on top of the salmon and allow it to melt slightly.
Garnish with additional chopped herbs, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 3.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
