Seared Salmon With Lentil Salad
42
- Prep Time15 min
- Total Time25 min
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Served on a bed of garlicky lentils and fresh arugula, this pan-seared salmon is bursting with flavour.
Ingredients
4 skinless salmon fillets, about 700 g total
3/4 tsp salt, divided
2 tbsp + 2 tsp olive oil, divided
2 tbsp lemon juice
2 garlic cloves, minced
1 tsp sumac
1/2 tsp Dijon mustard
1 540-mL can lentils, drained and rinsed
1 pint multicoloured cherry tomatoes, halved
4 cups loosely packed stemmed arugula
1/2 cup chopped mint
1/2 cup chopped parsley
Instructions
Sprinkle salmon with 1⁄2 tsp salt. Season with pepper. Heat a large non-stick frying pan over medium-high. Add 2 tsp olive oil, and then salmon. Cook until underside of fillet is light-golden, 3 to 4 min. Turn fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 min more. Set aside.
Whisk lemon juice with garlic, sumac, Dijon and remaining 2 tbsp oil and 1/4 tsp salt in a large bowl. Stir in lentils, cherry tomatoes, arugula, mint and parsley. Season with pepper. Toss to coat.
Arrange lentil mixture on a platter. Top with salmon.
Find a whole month's worth of dinner-in-a-bowl salad recipes.
Get more of our best quick salmon recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.