Pan Roasted Salmon and Warm Lentil Salad
Prep time
Cook time
Total time
My pantry and refrigerator are well-stocked with ingredients to make quick and tasty salads with fresh vegetables, beans, grains and pasta for a no fuss elegant rustic meal for any evening. My wine rack is also well-stocked with food-friendly wines for a quick perfect pairing any day of the week!
Recipe type: Entree
Cuisine: Mediterranean
Serves: 4
  • 4 6oz Salmon Filets (skin on for those who like it crispy)
  • ½ lb french lentils Cooked according to package directions,drained and cooled Place in medium-sized bowl for tossing the salad
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced carrots
  • Look for pre-diced veggies in your grocery for saving on prep time
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • olive oil
  • 1 T Dijon mustard
  • Fresh Lemon for squeezing
  • 2 tsp Red Wine Vinegar
  • dash of sugar
  • 1 garlic clove minced
  • 1-2 cups of baby heirloom tomatoes sliced in half
  1. Liberally add your favorite seasonings such as garlic Pepper, lemon pepper or greek seasoning
  2. Preheat oven to 400 degrees
  3. Add several turns of olive oil to an oven-proof skillet on medium heat
  4. Season each filet with salt and pepper or any of your favorite seasonings
  5. Place filets in pan top side down and cook until crispy and brown 5 to 8 minutes
  6. Flip filets over to skin side down and place pan in oven
  7. Roast up to 10 minutes depending on the degree of doneness that you like
  8. Make the Lentil Salad while the salmon is cooking
  9. Saute the onions,minced garlic,celery and carrots in about 2 T of olive oil until soft Once they begin to brown, add to the cooked and cooled lentils
  10. Make the vinaigrette
  11. To a small bowl, add the Dijon and red wine vinegar,minced garlic clove
  12. Sugar, salt, thyme, cumin and pepper and mix well
  13. Whisk in about ⅓ to ½ cup of olive oil to the above until incorporated
  14. Toss with lentils and add then gently fold in the tomatoes
  15. Divide the Warm lentil salad between 4 plates
  16. Top each plate with Salmon
  17. Finish each dish with a squeeze of fresh lemon juice
  18. For a perfect pairing, Serve with the food-friendly Mezzacorona Pinot Noir
Recipe by Wine With Lisa at