Crispy Salmon With Lentil Salsa Verde
Updated May 29, 2026
Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 25 min
- Rating
- Comments
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Ingredients
4 (6-ounce) skin-on salmon fillets or 1 (1½-pound) fillet , patted dry
½ cup extra-virgin olive oil, plus more for drizzling
1 small shallot
1 anchovy fillet
1 (15-ounce) can lentils, rinsed and shaken very dry
½ teaspoon crushed red pepper
½ packed cup finely chopped parsley leaves and stems
¼ packed cup finely chopped dill fronds and stems
Juice of 1 lemon (3 tablespoons)
Salt
Nutritional analysis per serving (4 servings)
25 grams carbs; 94 milligrams cholesterol; 732 calories; 26 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 50 grams fat; 9 grams fiber; 774 milligrams sodium; 45 grams protein; 3 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
- Step 1
In a regular or toaster oven, place a rack about 5 inches from the broiler and heat to high. On a foil-lined sheet pan or baking dish, coat the salmon lightly with olive oil. Arrange skin-side up. Broil until the skin is crisp and the flesh flakes easily with a fork, 6 to 10 minutes. Halfway through, check on the fish: If the skin is burning, move the rack to the center of the oven and continue cooking.
- Step 2
Meanwhile, finely chop the shallot. Add the anchovy to the shallot and chop until homogenous. Transfer to a medium bowl along with ½ cup oil, the lentils, crushed red pepper, parsley, dill and lemon juice. Stir to combine and set aside. (Because the anchovy and lentils are plenty salty, you probably won’t need additional salt, so taste first, then add salt accordingly.)
- Step 3
To serve, divide the lentils and salsa verde onto plates, then top with the salmon, skin-side-up.
Private Notes
Comments
Ditto--the salmon was overcooked yet raw after 8 minutes so I dropped it to 350 and moved it lower in the oven, and it was good after another 5-7 minutes. Next time I would season it. I made black lentils with some broth and leeks and used that instead of canned. Used just a couple tablespoons oil from the anchovy tin, and some extra anchovies. So, made some changes but the overall effect--crisped salmon, lentils, herby umami lemony sauce--was good!
Why not just sear the salmon, skin side down in a cast iron pan? The toaster oven will retain a fish smell.
My salmon took much longer than 6-10 minutes. I had to move it lower in the oven and adjust the broiler temperature a bit lower as well. In the end the skin was a bit charred and crispy. I served it skin side down, and just put the lentils on top of the meat. It was truly delicious, it will be a keeper in my house.
Such a wonderful and easy week night recipe! Followed the recipe as directed, however did season the fish with a little Dijon and salt and pepper before broiling. I think the cook time was a few more minutes in my oven. I served this with some sautéed Swiss chard with pistachios and dried cherries and it was the perfect meal.
Delish - made black lentils instead of canned, cooked them in chicken broth, seasoned the salmon and seared in a cast iron and finished in the oven. Serve with plenty of lemon!
This is my second note. I made the Lentil salsa verde with modifications. I doubled the crushed red pepper and added 0.5-1.0t of dried tarragon which goes well with lentils. An improvement, but I may still add some poupon mustard. Enjoy.
@drgonzo777. This note refers to me making a one-quarter batch. That ‘sizes’ the tarragon amount. :)