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.
Servings: 4
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
- Stir together all ingredients with ¼ teaspoon each of salt and pepper.
Lentils
- 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.
Salmon
- 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}