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.
I went on a 26-mile bike ride with my friend Tami in 90-degree heat, and we finished up at 4:00 p.m. To say I was wiped out would be an understatement.
After I got home, took a quick shower and guzzled a gallon water, I had to start up dinner.
Usually trying out a new recipe can take a lot of extra time and energy, which I didn’t have to spare. However, this beautiful recipe was easy to pull together, took a minimal amount of ingredients and most importantly I wasn’t left with a lot of clean up. It ended up being a joy to prepare and was such a delicious and healthy meal when I wanted nothing more than to call for delivery!
Most of us have heard about the health benefits of Salmon, loaded with Omega-3’s, healthy fats and high-quality protein, but just in case you don’t know the powerhouse of Lentils, I will give you a quick rundown.
Lentils are high in fiber, high in iron, a great source of vitamin B which helps us lower our cholesterol and protein makes up 26% of the calories. That makes this Salmon and Lentils with Herb Mustard Butter a protein packed, high fiber healthy fat ready in under 30-minute recipe.
Don’t be intimidated by how darn pretty it is, I promise it is SUPER simple to make and I hope you give the recipe a try, you are going to love it.
- [br][b]Mustard-herb butter[/b]
- 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
- [br][b]Lentils[/b]
- 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
- [br][b]Salmon[/b]
- 4 (6-ounce) pieces skinless salmon fillet
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon ground black pepper
- Stir together all ingredients with ¼ teaspoon each of salt and pepper.
- 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.
- Remove from heat and let stand 5 minutes.
- Drain lentils.
- 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.
- Add lentils to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
- Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
- Preheat oven to 400 degrees.
- Place Salmon on a broiler pan and sprinkle with ½ teaspoon kosher salt and ¼ teaspoon pepper.
- Bake for 12-15 minutes.
- Place a cup or more of lentils in a deep bowl, top with salmon filet, top with a dollop of remaining butter.
- Garnish with chive spring {optional}
You might also like:
Salmon with Quinoa Feta and Spinach
Simple Lemon Rosemary Steamed Salmon
Leek Mushroom Egg White Frittata {gluten free}
Garden Minestrone {gluten free}
Spicy Salmon Burgers {Gluten Free}
Hi AmySue, thanks for the pingback. Your Salmon and Lentils recipe looks delicious and am definitely going to give it a try. Thanks for sharing :-), Claire
Very nice – and well done for braving a bike ride in the heat!
This was SO good. Probably one of the best meals I’ve made in ages. This is going at the top of my list of recipes as an awesome meal for entertaining. Thanks so much!
That is awesome Lesley!! Thank you so much for letting me know. xoxo