Crispy Salmon With Lentil Salsa Verde
Updated April 27, 2026
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
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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
- 1small shallot
- 1anchovy 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)
730 calories; 50 grams fat; 9 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 25 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 45 grams protein; 774 milligrams sodium
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.
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