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
Ingredients
- 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
- For the Salmon
-
2, 6 ounces
salmon fillets
-
2 tablespoons
dijon mustard
-
1 tablespoon
herbs de provence
-
1 tablespoon
Olive Oil
-
Salt
Directions
- For the Lentils
-
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
-
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!
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