Saumon Aux Lentilles: Classic French Pan-Seared Salmon with Braised Lentilles Du Puy

Experience the epitome of French bistro cuisine with this elegant yet approachable Saumon aux Lentilles. This classic dish pairs perfectly seared salmon with creamy, earthy Puy lentils, creating a harmonious blend of flavors that has graced Parisian tables for generations. The combination of protein-rich salmon and nutritious lentils makes this not just a gastronomic pleasure, but also a well-balanced, healthy meal.

Ingredients

For the Lentils:

  • Extra-virgin olive oil: 2 tablespoons (30 ml), divided
  • Large onion: 1 piece, finely chopped (about 200g)
  • Celery rib: 1 piece, finely chopped (about 60g)
  • Carrot: 1 piece, peeled and finely chopped (about 80g)
  • Kosher salt: 1½ teaspoons (7.5g)
  • Garlic: 1 tablespoon minced (about 3 cloves/15g)
  • Tomato paste: 1 tablespoon (15g)
  • Dried thyme: ½ teaspoon (0.5g)
  • Black pepper: ½ teaspoon (1g)
  • Water: 2½ cups (590ml)
  • Lentilles du Puy (French green lentils): 1 cup (200g)
  • Sherry vinegar: 1 tablespoon (15ml)
  • Dijon mustard: 2 teaspoons (10g)

For the Salmon:

  • Center-cut salmon fillet: 1½ pounds (680g), cut into 4 pieces
  • Kosher salt: ¾ teaspoon (3.75g), plus ¼ cup (70g) for brining
  • Black pepper: ¾ teaspoon (1.5g)
  • Water for brining: 1 quart (950ml)

Instructions

Preparing the Lentils:

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering.
  2. Add onion, celery, carrot, and salt. Stir to coat vegetables evenly.
  3. Cover and cook for 8-10 minutes, stirring occasionally, until vegetables soften without browning.
  4. Add garlic, tomato paste, thyme, and pepper. Cook for 2 minutes while stirring constantly.
  5. Pour in water and add lentils. Increase heat to bring to a boil.
  6. Reduce heat to maintain a simmer, cover, and cook for 40-50 minutes until lentils are tender but retain their shape.

Preparing the Salmon:

  1. While lentils cook, prepare the brine by dissolving ¼ cup salt in 1 quart water.
  2. Submerge salmon fillets in brine for exactly 15 minutes.
  3. Remove salmon, pat thoroughly dry with paper towels, and let rest.
  4. Sprinkle a 12-inch nonstick skillet with ½ teaspoon salt and ½ teaspoon pepper.
  5. Place salmon fillets skin-side down and season tops with remaining salt and pepper.
  6. Cook over medium-high heat for 6-8 minutes until fat renders and skin browns.
  7. Carefully flip fillets and cook for 5-8 minutes more until internal temperature reaches 125°F (52°C).

Final Assembly:

  1. If needed, rewarm lentils gently.
  2. Stir in vinegar, mustard, and remaining olive oil.
  3. Adjust seasoning with salt, pepper, and additional vinegar to taste.
  4. Divide lentils among serving bowls.
  5. Place salmon skin-side up over lentils.

Timing

  • Prep Time: 25 minutes
  • Cooking Time: 60 minutes
  • Total Time: 85 minutes
  • Servings: 4

Nutritional Information (per serving)

  • Calories: 520
  • Protein: 42g
  • Fat: 28g
  • Carbohydrates: 30g
  • Fiber: 12g
  • Sodium: 850mg
  • Iron: 6mg

Pro Tips and Tricks

  • Always use skin-on salmon for this recipe; the fat under the skin is crucial for proper cooking
  • Don’t move the salmon while it’s cooking to achieve perfectly crispy skin
  • Soak lentils briefly and check for small stones before cooking
  • The consistency of the lentils should resemble a thick risotto
  • For extra flavor, use homemade fish or vegetable stock instead of water for cooking lentils

Variations and Substitutions

  • Replace Puy lentils with other small green lentils (avoid red or brown)
  • Substitute sherry vinegar with red wine vinegar or champagne vinegar
  • Use fresh herbs (1½ teaspoons fresh thyme) instead of dried
  • For a lighter version, use arctic char or trout instead of salmon
  • Add fresh spinach or kale to the lentils for extra nutrients

Common FAQs

Can I make this dish ahead of time?

The lentils can be prepared up to 3 days in advance and reheated gently. However, the salmon should be cooked just before serving.

Why should I brine the salmon?

Brining helps season the fish throughout and ensures moist, flavorful results. It also helps prevent albumin (the white protein) from seeping out during cooking.

What’s special about Lentilles du Puy?

These French green lentils have a protected geographical indication (PGI) status and are grown in volcanic soil, giving them a unique mineral flavor and firm texture that holds shape during cooking.

Can I use frozen salmon?

Yes, but ensure it’s completely thawed and pat it very dry before cooking to achieve crispy skin.

Storage and Make-Ahead Tips

  • Cooked lentils can be refrigerated for up to 5 days
  • Store leftover salmon separately from lentils for up to 2 days
  • Reheat lentils gently on stovetop with a splash of water or stock
  • Leftover salmon is best served at room temperature to preserve texture
  • For meal prep, prepare lentils in advance and cook salmon fresh
  • Do not freeze the completed dish as it will affect the texture significantly