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
Author Niki Ford


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


  1. 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.
  2. Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
  3. Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
  4. 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.
  5. In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
  6. 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

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