This easy, nourishing dish pairs warm, herby lentils with crisp, golden salmon for a meal that feels both healthy and comforting. The mustard and vinegar add a bright lift, while fresh parsley and thyme bring everything together. It’s quick to make, full of flavor, and perfect for a no-fuss weeknight dinner.
Ingredients
- 160g dried puy lentils
- 2 bay leaves
- 2 tbsp rapeseed oil
- 2 onions, finely chopped
- 180g celery, sliced
- 320g carrots, diced
- 2 tbsp thyme leaves
- 1 tbsp + 1 tsp wholegrain mustard
- 2 tbsp apple cider vinegar
- 10g parsley, chopped
- 2 salmon fillets (skin-on)
- Balsamic vinegar
Method
- Boil lentils with bay leaves for 10 min, then simmer 20 min until tender.
- Fry onions in oil until soft. Add celery, carrots and thyme. Cover and cook 10 min until tender.
- Drain lentils; stir into veg with 1 tbsp mustard and the vinegar. Add parsley.
- Spread 1 tsp mustard on each salmon fillet. Pan-fry skin-side down 6 min, flip and cook 4 min.
- Spoon lentils onto plates, top with salmon, and finish with a drizzle of balsamic.