Recipe

Roasted Salmon with Puy Lentils and Salsa Verde

Name: Roasted Salmon with Puy Lentils and Salsa Verde
Yield: 2
Ingredients: 2 salmon fillets, skin on (about 180g each); 200g puy lentils; 1 carrot, peeled; 1 celery stick; 1 bay leaf; 3 tbsp olive oil; 1 small red onion, finely diced; 2 garlic cloves, finely sliced; 1 tsp Dijon mustard; 2 tbsp red wine vinegar; **For the salsa verde:** large bunch of flat-leaf parsley, small bunch of mint, 1 tbsp capers, 1 anchovy fillet, 1 small garlic clove, 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 5 tbsp extra-virgin olive oil

Salmon roasted at a low temperature until just set, over a warm puy lentil base with a sharp, herb-heavy salsa verde. Simple, considered, properly good.

Serves 2

Ready in 40 min

Keeps 2 days fridge (salmon best eaten day of)

2 salmon fillets, skin on (about 180g each)
200g puy lentils
1 carrot, peeled
1 celery stick
1 bay leaf
3 tbsp olive oil
1 small red onion, finely diced
2 garlic cloves, finely sliced
1 tsp Dijon mustard
2 tbsp red wine vinegar
**For the salsa verde:** large bunch of flat-leaf parsley, small bunch of mint, 1 tbsp capers, 1 anchovy fillet, 1 small garlic clove, 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 5 tbsp extra-virgin olive oil

Method

Rinse the puy lentils and put them in a saucepan with the whole carrot, celery stick and bay leaf. Cover generously with cold water and bring to the boil. Reduce to a simmer and cook for 20–25 minutes until tender but still holding their shape. Drain, discard the vegetables and bay leaf, and set aside.

Preheat the oven to 150°C / gas 2. Place the salmon fillets on a lined baking tray, drizzle with olive oil and season well. Roast for 18–20 minutes — the salmon will look slightly underdone in the centre; this is correct. It will continue to cook off the heat.

While the salmon roasts, make the salsa verde: finely chop the herbs, capers, anchovy and garlic together on a board until almost paste-like, then transfer to a bowl. Stir in the mustard, vinegar and olive oil. The texture should be loose enough to spoon — not blended, just very finely chopped. Taste and season with salt and a little more vinegar if needed.

Warm the drained lentils in a frying pan with a little olive oil, the diced red onion and sliced garlic. Cook for 3–4 minutes, then stir in the mustard and red wine vinegar. Season generously. The lentils should taste bold and slightly sharp.

Spoon the warm lentils onto plates. Place the salmon on top and spoon the salsa verde generously over both.

✦ Chef's note

Low-temperature roasting keeps the salmon silky rather than flaky and dry. If you prefer the skin crispy, sear it skin-side down in an ovenproof pan on the hob for 3 minutes before finishing in the oven.