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Pan-Fried Salmon with Lentils

This delightful pan-fried salmon recipe is inspired by a popular dish that was on the menu at a Los Angeles restaurant I worked at during my pastry chef days.

Hearty green lentils are cooked in a flavorful broth, then fried with browned butter. The salmon gets a quick fry in a saute pan and is topped with a flavorful medley of cherry tomatoes, basil and garlic.

It’s a quick and delicious recipe that’s perfect for your weeknight dinners.

If you enjoy this recipe and want more like it, check out my cookbook Beach House Dinners. 🙂

Print Recipe
5 from 1 vote

Pan-Fried Salmon with Lentils

Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: lentils, pan-fried salmon recipe, salmon recipe
Servings: 4
Calories: 505kcal

Ingredients

Lentils:

Salmon:

Directions

Make lentils:

  • Combine the water, bay leaf and bouillon cube in a small pot. Bring to a boil over high heat. Reduce to a low boil and stir in the lentils. Cover and cook until lentils are just tender, about 24 minutes. Drain and set aside.
  • Brown the butter over low heat in a large sauté pan. Add the lentils, stir until incorporated and transfer to serving platter.

Make salmon:

  • Add 2 tablespoons olive oil to the sauté pan over medium heat. Add the salmon, season with salt and pepper, and cook 2 minutes per side. Lay the cooked fillets over the lentils.
  • Add the tomatoes, basil and garlic to the sauté pan and cook until tomatoes are heated through, about 1 minute. Season with salt. Shake pan frequently to prevent garlic from burning. Cover salmon with the tomato-basil mixture and serve immediately.

Nutrition

Calories: 505kcal | Carbohydrates: 32g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 411mg | Potassium: 1183mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1093IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 5mg