Fennel-Scented Salmon Atop A Lentil And Spinach Salad Recipe

Name: Fennel-Scented Salmon Atop A Lentil And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup French green lentils, rinsed and debris removed; 2 cups water; 1 bay leaf; 1 1/2 tablespoons sherry wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided; 4 tablespoons extra-virgin olive oil, divided; 1 1/2 tablespoons minced shallot; 1/4 cup chopped Italian parsley; 2 wild Alaskan salmon fillets (6 ounces each); 1/8 teaspoon pepper; 1/8 teaspoon ground fennel seed (or fennel pollen, if available); 2 cups baby spinach; 6 cornichons, for garnish

Servings: persons

1/2 cup French green lentils, rinsed and debris removed
2 cups water
1 bay leaf
1 1/2 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons minced shallot
1/4 cup chopped Italian parsley
2 wild Alaskan salmon fillets (6 ounces each)
1/8 teaspoon pepper
1/8 teaspoon ground fennel seed (or fennel pollen, if available)
2 cups baby spinach
6 cornichons, for garnish

1
Preheat oven to 400 degrees.
2
Prepare lentil salad. Combine lentils, water, and bay leaf in a medium saucepan and bring to a boil. Lower heat and simmer, covered, for about 20 minutes, until lentils are tender. Drain and discard bay leaf. While lentils are cooking, make the dressing: Stir together sherry wine vinegar, mustard, and 1/2 teaspoon salt in a small bowl. Gradually add 3 1/2 tablespoons olive oil, whisking constantly, until emulsified. While lentils are still hot, add shallot, parsley, and 3/4 of the dressing, and toss to combine. Keep warm until ready to serve.
3
Cook salmon. Wipe salmon dry with a paper towel. Brush an ovenproof baking dish with a little of the remaining olive oil, and set salmon fillet inside, skin side down. Brush salmon with the remaining olive oil, then sprinkle with salt, pepper, and fennel seed. Bake until just cooked through, about 20 minutes.
4
Assemble and serve. To serve, divide spinach between two plates. Top each with lentil salad and a fillet of salmon. Drizzle the remaining dressing on the spinach and garnish with the cornichons.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup French green lentils, rinsed and debris removed, 2 cups water, 1 bay leaf, 1 1/2 tablespoons sherry wine vinegar, and more.

Yes, Fennel-Scented Salmon Atop A Lentil And Spinach Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel-Scented Salmon Atop A Lentil And Spinach Salad

How did you like this recipe?

Frequently Asked Questions