Salmon With Braised Lentils
Updated January 13, 2026
- Ready In
- 1 hr
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 (6-ounce) skinless salmon fillets
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons olive oil, plus more as needed and for drizzling
1 small yellow onion, finely chopped
1 leek, white and light-green parts finely chopped (see Tip)
1 celery stalk, finely chopped
1 carrot, finely chopped
2¼ cups French green lentils (or substitute black beluga or brown lentils)
2 garlic cloves, finely chopped
4 cups chicken or vegetable stock
1 teaspoon Dijon mustard
1 bay leaf
1 lemon, halved
Fresh chopped parsley (optional)
Nutritional analysis per serving (4 servings)
88 grams carbs; 101 milligrams cholesterol; 925 calories; 13 grams monosaturated fat; 9 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 14 grams fiber; 1446 milligrams sodium; 69 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season the salmon all over with 1 teaspoon each salt and pepper, and set aside.
- Step 2
Heat oil in a large Dutch oven over medium-high. Add onion, leek, celery, carrot, 1 teaspoon salt and 1 teaspoon pepper and reduce the heat to medium. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add a drizzle of oil if the pan seems dry at any point.
- Step 3
Add the lentils and garlic. Cook, stirring, for 2 minutes. Stir in the stock, mustard and bay leaf, taste for salt and pepper and adjust as needed, and bring to a simmer. Reduce the heat to low, cover the pan, and gently simmer for 25 to 30 minutes, until the lentils are just tender.
- Step 4
When the lentils are tender, arrange the salmon on top and cover the pot. (The remaining cooking liquid in the pan will steam the salmon.) Cook to your liking, 5 to 7 minutes for medium doneness. Serve immediately with a drizzle of olive oil, a squeeze of fresh lemon juice and, if desired, a sprinkle of parsley.
To ensure your leeks are free of any dirt, rinse them in a colander after chopping them, then dry with a dish towel before using.
Private Notes
Comments
Made this tonight and it was great! I doubled to tripled the carrots, celery, leeks, garlic. My salmon pieces required about 9 minutes to be medium.
@DCNative, in my experience French lentils retain their structure and don’t get all mushy the way red lentils, for example, do. As long as you don’t overcook them by the time you add the salmon, I think it will be just fine.
@DCNative I haven’t tried this yet, although I definitely will, but in my experience French green (Puy) lentils keep their shape after cooking, they don’t turn to mush, like red ones, and remain reasonably firm. They are great for dishes like this one. Other green/brown lentils will most likely be a much softer texture.
I make half the lentil recipe. The next day the salmon, lentils, and panko are stirred together to make baked or sautéed patties. Don’t forget a yogurt sauce topping!
I agree with adding more carrots and celery. At 25 minutes lentils were mush. Salmon was bland. Next time I’ll add more complex seasonings. Maybe Paul Prudhommes or MamaFukospicy
made the lentils as directed, although probably used at least 2-3x the vegetables because I needed to clear things out of the fridge. The lentils are fantastic . I couldn't bring myself to steam a piece of fish. no thank you. it was fantastic pan-seared and served on top.