Salmon With Braised Lentils

By Millie Peartree

Updated January 13, 2026

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
Ready In
1 hr
Rating
5(36)
Comments
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This salmon dish is fancy enough to serve for guests and simple enough for a quick protein-packed weeknight dinner. First, you’ll gently simmer lentils to tenderness with a beautiful, aromatic base of sautéed onion, leek, celery and carrot, along with chicken (or vegetable) stock. Then delicate fillets of salmon are placed on top and steamed to your desired doneness. Leftovers are delicious at room temperature with an herby salad.

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Ingredients

Yield:4 servings

  • 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)

Ingredient Substitution Guide
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.

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Preparation

  1. Step 1

    Season the salmon all over with 1 teaspoon each salt and pepper, and set aside.

  2. 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.

  3. 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. 

  4. 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. 

Tip

  • 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.

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Ratings

5 out of 5
36 user ratings
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Comments

leslie

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.

Brigitte

@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

If the lentils are already tender when you put the salmon on top, won't they become mush?

tricia

Made this as written and it was great. The lentils were even better the next day.

Nairn

The quantity of lentils seems off to me. One half of the amount would have been plenty. My husband and I hade generous portions this evening and I still have enough lentils for at least 6 more portions of lentils. 6 minutes for salmon medium.

Sherri S

I need to steam salmon more often! Not dry at all. Melt in mouth quality Makes a lot of lentils! I didn’t use any salt due to low sodium diet and yet it still is very tasty with the strength of the vegetables and pepper.

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