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Plate of healthy pan roasted salmon over a bed of French green lentil salad.



In times of stress, the best thing that we can do is to nourish our bodies and support our brains with lots of healthy Omega-3s.  This roasted salmon and lentils dish is a delicious way to do just that.  It is easy to make and so tasty and satisfying.



6 tablespoons olive oil

2 tablespoons butter

1 ½ cups red onion, very finely minced

½ cup minced celery

1 cup finely minced red bell pepper

1 teaspoon fresh thyme leaves

2 cups French green lentils

6 cups chicken stock

2 cups dry white wine

1 bay leaf

4 (6-ounce) center-cut salmon fillets, skin on

Salt and pepper to taste

3 tablespoons balsamic vinegar


In a large saucepan or skillet, heat 2 tablespoons of the olive oil and the butter over medium-high heat.  

Add the onion, celery, red bell pepper, and thyme leaves and cook, stirring, until the onion is translucent and the vegetables are soft – about 7 minutes.

Add the lentils, chicken stock, wine, and bay leaf.  Bring to a boil.  Reduce the heat to a simmer and cook, uncovered until the lentils are just tender – about 40 minutes.

Drain the lentils in a fine mesh colander and set aside.

Season the salmon on both sides with salt and pepper.

In a large skillet over medium-high heat, warm the remaining 4 tablespoons of olive oil.

When sizzling, place the salmon, skin side down, and cook until golden – about 3-4 minutes.

Flip the fillets over and cook to medium-rare, about  3 minutes.  

Transfer the salmon to a plate and cover to keep warm.

Add the lentils to a large bowl.

Drizzle the balsamic vinegar over the lentils and season with salt and pepper.  Toss well.

To serve, use four wide, shallow bowls.

Divide the lentils among the bowls and top each with a salmon fillet.

Serve warm.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish - Seafood
  • Method: Pan roast
  • Cuisine: French

Keywords: roasted salmon and lentils, healthy dinners, fish recipes, salmon recipes, French green lentils