Roasted Salmon and Lentil Salad with Mustard Vinaigrette
This easy salmon recipe, which teaches you how to make restaurant-style salmon with a juicy, slightly translucent center, is your ticket to an elegant, très French feast. Perfect for a luncheon or anytime self-pampering, it’s likely to become an addiction you can feel good about.
Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe
When the fish comes out of the oven, it might not seem done, but it’ll continue to cook to medium-rare as it cools. If you prefer your fish cooked more, roast it for 10 to 12 minutes total.
Servings 4
Calories 370 kcal
Ingredients
For the Lentils:
- 1/2 cup green, black, or brown lentils
- 1/2 teaspoon kosher salt
- 1/2 bay leaf
- 1 teaspoon olive oil
For the Vinaigrette:
- 1/2 egg yolk
- 1 tablespoon champagne vinegar or white wine vinegar
- 2 tablespoons gluten-free Dijon mustard
- 6 tablespoons extra-virgin olive oil
For the Salad:
- 4 (4-ounce) skin-on salmon fillets
- Salt and freshly ground pepper
- 4 cups loosely packed baby lettuces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
- 1/8 cup small tarragon leaves
- 2 large or 3 small radishes, thinly sliced
Instructions
-
Make the lentils: In a small saucepan, combine the lentils, salt, bay leaf, and 2 cups water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Turn off the heat, cover, and let rest for 5 minutes. Discard the bay leaf. Drain the lentils, spread on a plate to cool, and drizzle with olive oil.
-
Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
-
Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
-
Season each salmon fillet with 1/4 teaspoon salt and a few grinds of pepper and place on the prepared baking sheet. Roast until opaque on the outside and just beginning to flake at the edges with a center that is springy to the touch, 7 to 8 minutes. Immediately transfer the fillets to a plate to cool. When cool enough to handle, remove and discard the skin from each fillet and break the fish into large chunks.
-
In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
-
To serve, divide the lentils among four plates. Top with lettuces and salmon chunks. Drizzle a few spoonfuls of the vinaigrette over each salad, sprinkle with tarragon leaves and radishes, season to taste with salt, and serve.
Nutrition Facts
Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe
Amount Per Serving
Calories 370
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 401mg17%
Potassium 299mg9%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 2g2%
Protein 13g26%
Vitamin A 461IU9%
Vitamin C 5mg6%
Calcium 57mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Paul Sirisalee
