This classic French combo warms your soul while delivering a healthy dose of omega-3 fatty acids from the salmon and loads of iron, protein and fiber with the lentils.
Whether I’m preparing salmon for an easy weeknight dinner or for a nice evening with friends, this is my go-to restaurant-quality salmon recipe. The key is using a cast-iron pan at medium to high heat so the salmon gets nice and crispy. The fact that it’s so easy to make is an added bonus!
15-inch Cast Iron Skillet By Lodge Shop Now
- 4 8-ounce fillets of salmon, skin on
- Salt and pepper to taste
- 1 tbsp olive oil
- Wash salmon and pat dry. Season with salt and pepper.
- Over medium heat, heat the olive oil in a cast iron skillet. Place the salmon in the pan, skin-side down. Cook 5 to 7 minutes, until skin is very crisp.
- Flip fish and cook the other side for an additional minute. Remove from skillet and serve with lentil salad.
Just a half cup of lentils per day provides protein, vitamins and minerals to help improve healthy health. This lentil recipe is even better the next day once the flavors have had some time to settle together. I love serving it warm with crispy salmon but it’s also delicious chilled or at room temperature for picnics or on-the-go lunches.
- 1 cups dry French lentils
- 1 tsp olive oil
- 1 small celery root, peeled and cubed
- .5 small white or yellow onion, diced
- 1 clove garlic, minced
- 1 bay leaf
- 3.5 cups chicken broth or vegetable broth
- 1 bunch small radishes, thinly sliced
- .25 cups sherry vinegar
- 2 tbsp chopped fresh mint
- .5 shallot, thinly sliced
- 1.5 tsp fresh grated ginger
- 1 tsp kosher salt
- Freshly ground black pepper
- Place lentils in a strainer to sort and discard any debris. Rinse under cold water.
- In a large pot over medium heat, heat the olive oil. Add the celery root, onion, garlic, and bay leaf. Cook for 5 minutes.
- Pour in the broth, stir in the rinsed lentils, and bring to a boil. Cover and reduce heat to medium-low to maintain a simmer. Cook for about 25 minutes, stirring occasionally until lentils are tender.
- Remove and discard bay leaf. Drain the lentils.
- In a large bowl, combine the drained lentils, radishes, sherry vinegar, mint, shallot, ginger, salt, and pepper to taste.
Photography by Constance Mariena
This recipe appeared in the Spring/Summer 2019 issue of The Inspired Home Journal, as part of “dditive Wellness.”