Pan-Roasted Salmon with Herbed Brown Butter and Warm French Lentil Salad (30-Minute)
Glossy, crisp-skinned salmon fillets sit atop a warm tangle of tender French lentils, diced carrot, and mellow shallot, the whole plate brightened by lemon and finished with a nutty herbed brown butter. The contrast of crisp exterior and silky interior on the fish, with the slightly peppery lentils and tangy mustard-vinegar dressing, makes each bite layered and satisfying.
Swap ingredients easily: use trout or cod fillets if preferred, or replace parsley and thyme with dill for a different herb profile. For a dairy-free version, skip the brown butter and finish the fish with a drizzle of olive oil mixed with lemon and chopped herbs. Cook lentils ahead and rewarm gently to save time; a stovetop skillet and a heavy-bottomed pan are the only tools you need.
Serve this as a weeknight centerpiece or a simple dinner-party main alongside steamed asparagus, a crisp green salad, or crusty bread to mop up the brown butter and dressing. Leftover lentil salad keeps well refrigerated for up to 3 days and makes a hearty grain-bowl base for lunches.
How to Make It
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1
Rinse lentils and combine with vegetable stock in a small saucepan; bring to a simmer over medium heat.
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2
Add half of the diced carrot and a pinch of salt, then simmer lentils uncovered until tender but still holding shape, 18–20 minutes; drain any excess liquid and set warm.
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3
Meanwhile, pat salmon fillets dry and season both sides with salt and black pepper.
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4
Heat a large heavy skillet over medium-high heat and add olive oil. When shimmering, place salmon fillets skin-side down and press gently for 10 seconds to prevent curling.
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5
Cook skin-side down without moving until skin is crisp and golden, about 4–5 minutes, then flip and sear the flesh side 1–2 minutes until just cooked through. Transfer salmon to a plate and keep warm.
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6
Wipe the skillet clean and return to medium heat. Add butter and melt, stirring until it foams and begins to brown and smell nutty, about 2–3 minutes; reduce heat to low once it browns to prevent burning.
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7
Add sliced shallot and crushed garlic to the brown butter and cook 30–45 seconds until fragrant; remove from heat and stir in chopped parsley, thyme, and half the lemon juice.
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8
In a bowl, whisk together red wine vinegar, Dijon mustard, extra virgin olive oil, remaining lemon juice, and a pinch of salt and pepper to make the lentil dressing.
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9
Toss warm lentils with the remaining diced carrot, celery, shallot (reserve a little for garnish), and the dressing. Taste and adjust seasoning.
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10
Divide warm lentil salad among plates, top each with a salmon fillet (skin-side up), and spoon the herbed brown butter over the fish.
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11
Finish with lemon zest and crumbled goat cheese if using, and serve immediately.
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