Dijon Salmon with French Lentils

By • March 11, 2014 • 0 Comments

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Author Notes: This is a great dish, fancy enough to serve at your next dinner party and easy enough to whip up for a weeknight dinner! I have been making mustard salmon for years, and the bit of herbs de provence adds so much flavor. Inspired by my travels in France.Melissa

Serves 2

For the Lentils

  • 1 cup green lentils
  • 3 cups stock
  • 1 medium onion, chopped
  • salt & pepper
  • olive oil
  • 1/2 bunch parsley, chopped
  • 4 sprigs thyme, chopped
  • 1 lemon
  1. In a saucepan heat 2 tablespoons of olive oil over medium heat and sauté the onion until translucent. Add your lentils and stock and bring to a boil. Turn the heat down to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside.
  2. In a medium bowl mix together another 2 tablespoons of olive oil, parsley, thyme, lemon juice and zest. Add the drained lentils and season liberally with salt and pepper.

For the Salmon

  • 2, 6 ounces salmon fillets
  • 2 tablespoons dijon mustard
  • 1 tablespoon herbs de provence
  • 1 tablespoon Olive Oil
  • Salt
  1. Preheat oven to 250F.
  2. In a small bowl combine the mustard, herbs de provence, and olive oil. Coat each piece of salmon liberally, and season well with salt. Place on parchment lined baking sheets.
  3. Bake for 10 minutes, then turn on your broiler and broil for another 3-4 minutes or until the salmon is golden and crispy
  4. Serve with extra lemons for squeezing over the salmon and enjoy!
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