Mountain High Organics Braised French Lentils with Crispy Skin Salmon
(Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soy-Free)
Elevate your dinner with this elegant and wholesome dish featuring Mountain High Organics French Green Lentils paired with perfectly crispy skin salmon. The tender lentils, infused with aromatic herbs and a hint of balsamic, create a comforting base for the rich, golden-browned salmon. This recipe combines bold flavors and satisfying textures for a restaurant-quality meal made right at home.
Servings
4
Prep Time
50 mins
Cook Time
55 mins
Good For
Lunch / Dinner
Ingredients
- 4 (4–6 ounce) skin-on salmon fillets, scales and pin bones removed
- Kosher or fine sea salt
- Freshly cracked black pepper
- 5–6 tablespoons olive oil, divided
- 1 white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 ½ cups Mountain High Organics French Green Lentils
- ¼ cup dry red wine (optional)
- 4 cups gluten-free vegetable stock
- 4 sprigs fresh thyme, plus more thyme leaves for garnish
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- Lemon wedges, for serving
Instructions
Pat the salmon fillets very dry and place them in the refrigerator, skin-side up, uncovered, while you prepare the lentils. This step helps ensure the salmon skin becomes irresistibly crispy when cooked.
2. Cook the Lentils:
Heat 2 tablespoons olive oil in a large skillet or braiser over medium heat. Add the onion, carrots, and celery, cooking until tender, about 8 minutes. Stir in the garlic and lentils, cooking for an additional 2 minutes until fragrant.
Deglaze the pan with the red wine (if using) and cook for 2 minutes. Pour in the vegetable stock, add the thyme sprigs and bay leaves, and season with 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, cover, and reduce the heat to gently simmer for 25–30 minutes, or until the lentils are tender.
Once the lentils are cooked, remove the lid and increase the heat to cook off any remaining liquid. Discard the thyme sprigs and bay leaves, then stir in the balsamic vinegar for a rich, tangy finish.
3. Cook the Salmon:
About 15 minutes before the lentils are done, prepare the salmon. Brush 1 teaspoon of olive oil over the flesh side of each fillet and season generously with salt and pepper. Repeat for the skin side.
Pour enough olive oil into a large non-stick skillet to fully coat the bottom. Heat over medium-high until the oil shimmers. Place the salmon fillets in the pan, skin-side down, and immediately reduce the heat to medium. Press down on each fillet with a metal spatula for about 10 seconds to ensure even contact and crisp skin.
Let the salmon cook undisturbed for 7 minutes. Flip the fillets and cook for another 1–2 minutes, depending on their thickness. Flip back to skin-side down, increase the heat to medium-high, and cook for an additional 60 seconds for a perfectly crispy finish.
4. Assemble and Serve:
Spoon the braised lentils into shallow bowls, creating a flavorful base. Place a salmon fillet on top, skin-side up to showcase its golden crispness. Garnish with fresh thyme leaves and serve with lemon wedges for a bright, zesty complement.
Summary
This Mountain High Organics Braised French Lentils with Crispy Skin Salmon recipe offers a delightful balance of earthy lentils, tangy balsamic notes, and rich, flaky salmon with perfectly crisped skin. Ideal for entertainment or a special weeknight treat, this dish will quickly become a favorite in your kitchen.
As seen in Gluten Free & More
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