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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
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
- 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.
- 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
- Preheat oven to 250F.
- 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.
- Bake for 10 minutes, then turn on your broiler and broil for another 3-4 minutes or until the salmon is golden and crispy
- Serve with extra lemons for squeezing over the salmon and enjoy!
- This recipe was entered in the contest for Your Best Recipe with Mustard
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