Seared Salmon with Lentil Salad



15 min


25 min



Seared Salmon with Lentil Salad

(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.


  • 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


  1. 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.
  2. 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.
  3. Arrange lentil mixture on a platter. Top with salmon.