Ina Garten Salmon with Lentils Recipe
The Ina Garten Salmon with Lentils Recipe is a healthy, flavorful and easy-to-make dinner. It combines tender salmon fillets with earthy lentils, fresh herbs and a light vinaigrette.
Ingredients
For the salmon
- 4 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme leaves
For the lentils
- 1 cup green or brown lentils rinsed
- 3 cups water or low-sodium vegetable broth
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Cook the Lentils
- Combine rinsed lentils, water or broth, onion, carrot and celery in a medium saucepan. Bring to a boil, then simmer for 20 minutes until lentils are tender but firm.
Prepare the Salmon
- Pat salmon fillets dry with a paper towel. Rub with olive oil, salt, black pepper, lemon zest, and thyme. Let them sit for a few minutes while lentils cook.
Make the Vinaigrette
- In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper. Add fresh parsley and mix well. Set aside to toss with lentils later.
Sauté the Salmon
- Heat a skillet over medium heat. Place salmon fillets skin-side down and cook for 4–5 minutes. Flip carefully and cook another 3–4 minutes until salmon is cooked through.
Combine Lentils and Vinaigrette
- Drain any excess liquid from lentils. Toss cooked lentils with the prepared vinaigrette until evenly coated and flavorful.
Assemble the Dish
- Place lentils on a serving platter or individual plates. Lay salmon fillets on top of lentils. Spoon extra vinaigrette over salmon if desired.
Garnish and Serve
- Sprinkle with additional fresh parsley or thyme. Serve immediately while warm and enjoy the rich flavors of salmon with earthy lentils.
Notes
- Use fresh, high-quality salmon for best flavor.
- Do not overcook the salmon; it should be flaky and tender.
- Rinse lentils well before cooking to remove any debris.
- Use low-sodium broth to control saltiness.
- Toss lentils with vinaigrette just before serving to keep them fresh.