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 monounsaturated 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
This dish was superb but I made some changes. I used black beluga lentils instead of canned. I also pan seared the salmon. You want the oil hot enough to shimmer, then place the salmon skin-side down and immediately lower to medium heat. Press each fillet down for 10 seconds so the skin stays flat and crisps evenly, then cook about 7 minutes until nearly done. Flip for 90 seconds on the flesh side, then flip back skin-side down and give it one final minute over medium-high heat for extra crispy.
Why not just sear the salmon, skin side down in a cast iron pan? The toaster oven will retain a fish smell.
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!
This was so simple and so perfect. For the lentils, I added a couple cherry tomatoes and some yellow pepper, left over from last night’s dinner, which added some crunch and flavour. I used a rainbow trout fillet in the oven on broil, so checked after 2 minutes.
I always try to follow a recipe exactly as written on the first attempt. We absolutely loved it. I bought the fattiest piece of salmon I could find, we have a great fresh fish supplier where we live so that definitely makes a difference. Next time I will cook lentils ahead and season the salmon a little with our favorite spice mix - but this is fabulous just as written and I appreciate how quickly it comes together to make a beautiful plate
Good idea--I'll probably make this without the anchovies and shallot, reduced to one serving. I don't see salsa verde in the ingredients--do you mean from a jar?