Ina Garten Salmon With Lentils Recipe

This Ina Garten Salmon With Lentils recipe is hearty and elegant, which uses French green lentils and roasted salmon topped with a tangy mustard vinaigrette. It’s a wholesome main course perfect for weeknight dinners or entertaining, ready in about 55 minutes.

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Ina Garten Salmon With Lentils Recipe Ingredients

For the Lentils

• 1 cup French green lentils (Le Puy lentils), rinsed
• 2 tablespoons olive oil
• 1 leek (white and light green parts only), cleaned and chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 4 cups chicken stock or water
• Kosher salt and black pepper, to taste

For the Mustard Vinaigrette

• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup olive oil

For the Salmon

• 4 salmon fillets (6 ounces each), skin removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Lemon wedges, for serving

How To Make Ina Garten Salmon With Lentils Recipe

1. Cook the lentils: Combine lentils, bay leaf, and chicken stock in a saucepan. Bring to a boil, reduce heat, and simmer uncovered 20–25 minutes until tender but not mushy. Drain and discard bay leaf.
2. Sauté vegetables: In a skillet, heat olive oil. Add leek, carrot, and celery; cook 7–8 minutes until softened. Add garlic and thyme; cook 1 minute more.
3. Combine lentils and vegetables: Stir cooked lentils into the vegetable mixture. Season with salt and pepper; keep warm.
4. Make vinaigrette: In a small bowl, whisk mustard, vinegar, salt, and pepper. Slowly whisk in olive oil until emulsified.
5. Cook salmon: Preheat oven to 425°F (220°C). Brush salmon with olive oil, season with salt and pepper, and sear in an oven-safe skillet for 2 minutes per side. Transfer skillet to oven and roast 4–6 minutes until cooked through.
6. Assemble and serve: Spoon lentils onto plates, top with salmon, and drizzle with vinaigrette. Serve with lemon wedges.

Recipe Tips

• Best lentils for this recipe: French green lentils (Le Puy) hold their shape and provide a nutty flavor.
• Can I make the lentils ahead? Yes, cook and refrigerate; reheat gently before serving.
• Alternative vinaigrette flavors: Swap red wine vinegar for sherry vinegar or add minced shallots for extra flavor.
• Cooking salmon evenly: Let salmon sit at room temperature for 15 minutes before cooking.
• Serving suggestion: Garnish with fresh dill or parsley for added brightness.

What To Serve With Ina Garten Salmon With Lentils

This dish is filling on its own but pairs well with light sides:

• Simple green salad with vinaigrette
• Roasted asparagus or green beans
• Crusty French bread
• White wine like Sauvignon Blanc or Chardonnay

How To Store Ina Garten Salmon With Lentils

Refrigerate: Store salmon and lentils separately in airtight containers for up to 2 days.
Reheat: Warm lentils in a skillet and gently reheat salmon in the oven at 300°F (150°C).
Freeze: Not recommended, as lentils and salmon lose texture after thawing.

Ina Garten Salmon With Lentils Nutrition Facts

• Calories: ~420
• Protein: ~32g
• Carbohydrates: ~20g
• Fat: ~24g
• Fiber: ~6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use brown lentils instead of French lentils?
Yes, but French lentils hold their shape better and have a firmer texture.

Do I need to soak lentils before cooking?
No soaking is needed; just rinse before using.

Can I make this recipe with skin-on salmon?
Yes, just sear skin-side down first and adjust roasting time slightly.

Is this dish good for meal prep?
Yes, make lentils and vinaigrette ahead; cook salmon fresh before serving for best flavor.

Try More Recipes:

• Ina Garten Cioppino Recipe
• Ina Garten Shrimp And Grits Recipe
• Ina Garten Chicken Cordon Bleu Recipe