Pan-Seared Salmon: With Braised Lentil Salad
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
Pan-seared salmon with a golden crust is served over braised lentils with spinach and tangy goat cheese. This elegant yet comforting dish is perfect for a special dinner.
Ingredients
- 2 tbsp unsalted butter
- 3 tbsp high-heat oil, such as canola or safflower divided
- 2 celery finely chopped
- 1 large carrot finely chopped
- 1 small yellow onion finely chopped
- 3 garlic minced
- 1 tsp fresh thyme chopped
- Kosher salt and freshly ground black pepper
- 3 cup chicken or vegetable broth
- 1 cup green lentils picked over and rinsed
- 5/16 lbs baby spinach
- 1 tbsp freshly squeezed lemon juice
- 4 center-cut, skin-on salmon fillets, about 1½ inches thick
- 1/4 lbs fresh goat cheese crumbled
Nutrition (per serving, estimated)
Estimated based off 12 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 359 mg
- Iron: 3.95 mg
- Magnesium: 81 mg
- Phosphorus: 371 mg
- Potassium: 1022 mg
- Zinc: 2.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp unsalted butter
- Kosher salt and freshly ground black pepper
- 3 cup chicken or vegetable broth
- 5/16 lbs baby spinach
- 1 tbsp freshly squeezed lemon juice
- 4 center-cut, skin-on salmon fillets, about 1½ inches thick
Prepare
- 3 tbsp high-heat oil, such as canola or safflower, divided
- 2 celery, finely chopped
- 1 large carrot, finely chopped
- 1 small yellow onion, finely chopped
- Mince 3 garlic
- Chop 1 tsp fresh thyme
- 1 cup green lentils, picked over and rinsed
- 1/4 lbs fresh goat cheese, crumbled
Let's Cook
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Step 1.
Melt 2 tablespoons unsalted butter and 1 tablespoon of the high-heat oil in a 10-inch skillet over medium heat. Add finely chopped celery, carrot, and onion. Cook, stirring often, until soft and just starting to brown, about 7 minutes. Add minced garlic and thyme; cook until fragrant, about 1 minute. Season with salt and pepper.
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Step 2.
Stir in 3 cups chicken or vegetable broth and 1 cup rinsed green lentils. Bring to a boil, then reduce heat to low. Cover and cook until lentils are tender, 25 to 30 minutes, stirring occasionally.
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Step 3.
Uncover the lentils and cook, stirring often, until most of the liquid has evaporated, about 2 minutes. Add 5 ounces baby spinach a handful at a time, stirring until wilted, 3 to 5 minutes. Mix in 1 tablespoon lemon juice and adjust seasoning with salt and pepper. Transfer lentil mixture to a large bowl and cover to keep warm.
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Step 4.
Pat 4 salmon fillets dry with paper towels and season both sides with salt and pepper.
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Step 5.
Wipe out the skillet with a paper towel if needed. Heat remaining 2 tablespoons oil over medium heat. Place salmon skin side up in the skillet; cook until browned, 4 to 6 minutes. Flip and cook to desired doneness, 3 to 6 minutes for medium.
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Step 6.
Fold 4 ounces crumbled goat cheese into the warm lentil mixture. Serve salmon over the lentils.