Photo of Crispy Salmon with Warm French Lentil Salad by WW

Crispy Salmon with Warm French Lentil Salad

Points® value
Total Time
2 hr 10 min
30 min
40 min
Add a splash of champagne vinegar to the lentil salad for an extra pop of flavor.


Uncooked wild pink salmon fillet

2¼ pound(s), with skin (4 six oz pieces)

Cooking spray

5 spray(s)


1½ cup(s)


1½ cup(s), chopped

Kosher salt

2½ tsp(s), divided

Minced garlic

2 tsp(s)

Bay leaf

1 leaf/leaves


1 tsp(s), minced

Fresh thyme

1 tsp(s), minced

Fat-free reduced sodium chicken broth

5 cup(s)

Dry lentils

2 cup(s), French variety


cup(s), minced

Dijon mustard

3 tbsp(s)

Olive oil

2 tbsp(s)

Black pepper

½ tsp(s), divided

Fresh parsley

¼ cup(s), minced (plus extra for garnish)


  1. Pat salmon dry with paper towels and place fillets, skin side up, on a plate in refrigerator for 30-60 minutes to air dry (this will help make the skin nice and crispy).
  2. Meanwhile, coat a medium saucepan with cooking spray; heat over medium heat. Add onion, carrot, and 1 tsp salt; cook, stirring frequently, until softened, 7-8 minutes. Add garlic, bay leaf, rosemary, and thyme; cook, stirring a few times, 1 minute. Stir in broth and lentils; increase heat to high. Bring to a boil and then reduce heat to medium-low; simmer, uncovered, stirring occasionally, until lentils are tender and broth is absorbed, 15-20 minutes. Remove from heat; cover to keep warm.
  3. While lentils cook, make vinaigrette by mixing shallot, mustard, oil, 1/2 tsp salt, 1/4 tsp pepper, and parsley in a small bowl; set aside.
  4. When ready to cook salmon, line a baking sheet with aluminum foil; spray with cooking spray. Adjust oven rack so it’s 6-inches from broiler; heat broiler to high. Season salmon on both sides with remaining 1 tsp salt and remaining 1/4 tsp pepper (or to taste); place on prepared pan, skin side up; broil until skin is browned and crispy, and salmon is light pink throughout, 7-8 minutes.
  5. Pour dressing over lentils; stir to combine. Serve lentils topped with salmon; garnish with parsley.
  6. Serving size: 1 salmon filet with 1 cup lentil salad