Photo of Crispy salmon with warm French lentil salad by WW

Crispy salmon with warm French lentil salad

11
2
2
SmartPoints® value per serving
Total Time
2 hr 10 min
Prep
30 min
Cook
40 min
Serves
6
Difficulty
Moderate
Patting the salmon dry and cooking the fillets skin side-up will help ensure the skin gets nice and crispy. Add a splash of champagne vinegar to the lentil salad for an extra pop of flavor. We’ve called for French green lentils, but you could use any color such a black, pink or yellow if you’d like. Serve with mixed greens salad or asparagus spears for an extra serving of veg. If you have enough ingredients on hand, double the lentil salad part of the recipe and use it for grain bowls later in the week. It's delicious paired with brown rice, sliced hard-boiled eggs, and leafy greens.

Ingredients

Uncooked wild pink salmon fillet(s)

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

Cooking spray

5 spray(s)

Uncooked onion(s)

1½ cup(s), chopped

Uncooked carrot(s)

1½ cup(s), chopped

Kosher salt

2½ tsp, divided

Minced garlic

2 tsp

Bay leaf

1 leaf/leaves

Rosemary

1 tsp, minced

Fresh thyme

1 tsp, minced

Fat-free reduced sodium chicken broth

5 cup(s)

Dry lentils

2 cup(s), French variety

Uncooked shallot(s)

cup(s), minced

Dijon Mustard

3 Tbsp

Olive oil

2 Tbsp

Black pepper

½ tsp, divided

Fresh parsley

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

Instructions

  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