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Salmon and Lentils with Herb-Mustard Butter

Salmon and Lentils with Herb-Mustard Butter is an easy, gorgeous and delicious one bowl dinner that you can serve to the family during the week or at a dinner party.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Amy

Ingredients

Mustard-herb butter

  • 6 tablespoons unsalted butter softened (15 seconds with paper on in microwave)
  • 1 tablespoon chopped chives
  • 2 teaspoons grainy mustard
  • 2 teaspoons fresh lemon juice

Lentils

  • 1 cup French green lentils
  • 4 cups water
  • 2 medium leeks white and pale green parts only
  • 1 tablespoon Mustard herb butter
  • ½ to 1 tablespoon fresh lemon juice

Salmon

  • 4 6-ounce pieces skinless salmon fillet
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

Mustard-herb butter

  1. Stir together all ingredients with ¼ teaspoon each of salt and pepper.

Lentils

  1. Bring lentils, water, and ¾ teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes.
  2. Remove from heat and let stand 5 minutes.
  3. Drain lentils.
  4. Cook leeks in 1 tablespoon herb mustard butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
  5. Add lentils to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
  6. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Salmon

  1. Preheat oven to 400 degrees.
  2. Place Salmon on a broiler pan and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper.
  3. Bake for 12-15 minutes.
  4. Place a cup or more of lentils in a deep bowl, top with salmon filet, top with a dollop of remaining butter.
  5. Garnish with chive spring {optional}