Pan-Seared Salmon with French Lentils

Ingredients

• Salmon Fillet

  500 g

  $8.25

• French Green Puy Lentils

  250 g

  $1.20

• Onions

  1 medium

  $0.22

• Carrots

  1 medium

  $0.17

• Garlic

  2 cloves

  $0.02

• Thyme

  2 sprigs

  $0.09

• Prepared Vegetable Broth

  500 ml

  $0.90

• Olive oil

  2 tbsp

  $0.20

• Dijon Mustard

  1 tbsp

  $0.09

• Red Wine Vinegar

  1 tbsp

  $0.05

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Finely dice the onion and carrot, and mince the garlic cloves.

2. 2

   Heat 1 tablespoon of olive oil in a saucepan over medium heat; sauté the onion, carrot, and garlic for 4 minutes until softened.

3. 3

   Rinse the lentils and add them to the pan along with the thyme sprigs and vegetable broth.

4. 4

   Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until the lentils are tender and broth is absorbed.

5. 5

   Stir Dijon mustard and red wine vinegar into the cooked lentils, seasoning to taste with salt and pepper.

6. 6

   Pat salmon fillets dry, season with salt, and sear in 1 tablespoon olive oil skin-side down for 4 minutes until crisp, then flip for 2 to 3 minutes.

7. 7

   Spoon warm braised lentils onto plates and rest a seared salmon fillet on top to serve.