Braised French Lentils with Crispy Salmon
Published Mar 01, 2025
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A Cozy Spring Dinner
As winter fades and spring emerges, the weather can still bring crisp evenings that call for something warm and comforting—but not too heavy. This Braised French Lentils with Crispy Skin Salmon dish is the perfect balance of cozy and fresh. It’s packed with protein, fiber, and nutrients, making it a deliciously satisfying meal that also happens to be good for you.
The earthy lentils, slow-braised with aromatic vegetables and herbs, create a deeply flavorful base, while the crispy, golden salmon adds a luxurious texture and richness. A touch of balsamic vinegar and a squeeze of fresh lemon brighten up the dish, making it a perfect way to welcome the new season while still enjoying a bit of warmth on those chilly spring nights.
What You Need:
- 4 (4-6 ounce) skin-on salmon fillets (scales and pin bones removed)
- Kosher or fine sea salt
- Freshly cracked black pepper
- 5–6 tablespoons olive oil, divided
- 1 white onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 ½ cups Mountain High Organics French Green Lentils
- ¼ cup dry red wine (optional)
- 4 cups gluten-free vegetable stock
- 4 sprigs fresh thyme, plus more thyme leaves for garnish
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- Lemon wedges, for serving
The Secret to Perfectly Crispy Skin on Salmon
Now, let’s talk about how to get that perfectly crispy skin on your salmon fillets. It’s all about the technique!
- Pat it dry: The key to crispy skin is removing moisture. Use a paper towel to pat your salmon fillets dry, especially the skin side. The drier the skin, the better the crisp.
- Rest it: After drying, let your salmon sit in the fridge, uncovered, for about 15 to 30 minutes (or even up to an hour). This helps the skin dry out even more, which is essential for achieving that crispy texture.
- Hot pan, plenty of oil: Heat a generous amount of olive oil (enough to coat the bottom of the pan) over medium-high heat. Once the oil is shimmering, it’s time to cook.
- Skin-side down, press gently: Place the salmon in the pan, skin-side down. To ensure even contact with the pan, gently press the salmon with a metal spatula for about 10 seconds. This helps the skin crisp up evenly.
- Low and slow: Lower the heat to medium after placing the salmon in the pan. Let it cook undisturbed for about 7 minutes, depending on thickness, until the skin is golden and crispy. Flip it over and cook for just another 1 to 2 minutes.
- Finishing touch: For an extra crispy finish, flip the salmon skin-side up again, increase the heat to medium-high, and cook for 30-60 seconds.
The result? A crunchy, golden skin that gives way to moist, tender salmon beneath—simply irresistible!
A Comforting Yet Nutritious Meal
French green lentils are a powerhouse of plant-based protein, fiber, and iron, making them an incredibly nutrient-dense base for this dish. Their firm texture holds up beautifully to braising, and they soak up all the rich flavors of the garlic, thyme, and red wine (if you choose to use it).
Salmon, on the other hand, is loaded with omega-3 fatty acids, high-quality protein, and essential vitamins like B12 and D. Cooking it with the skin on not only ensures a crispy, restaurant-worthy finish but also helps lock in moisture, keeping every bite tender and flavorful.
This dish is simple enough for a weeknight dinner but elegant enough for entertaining. Whether you’re craving something hearty after a long day or looking for a wholesome meal to bridge the seasons, this Braised French Lentils with Crispy Skin Salmon is sure to hit the spot.
Serve it with a glass of wine, a warm slice of gluten-free bread, and a side of fresh greens for a complete, nourishing meal that celebrates both comfort and freshness—just like spring itself.
Braised French Lentils with Crispy Skin Salmon
Ingredients
- 4 (4-6 ounce) skin on salmon fillets - scales and pin bones removed
- Kosher or fine sea salt
- Freshly cracked black pepper
- 5 – 6 tablespoons olive oil, , divided
- 1 white onion, , diced
- 2 carrots, , diced
- 2 celery stalks, , diced
- 4 cloves garlic, , minced
- 1 ½ cups Mountain High Organics French Green Lentils
- ¼ cup dry red wine, , optional
- 4 cups gluten-free vegetable stock
- 4 sprigs fresh thyme, , plus more thyme leaves for garnish
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- Lemon wedges, , for serving
Instructions
- Pat salmon very dry and place in the refrigerator, skin side up, uncovered, while preparing the lentils or up to one hour. This will ensure crispy skin.
- Heat 2 tablespoons olive oil in a large skillet or braiser over medium heat. Add the onion, carrots, and celery and cook until tender, about 8 minutes. Add the garlic and lentils and cook, stirring for another 2 minutes. Add the wine, if using, and cook for another 2 minutes. Add the stock, thyme sprigs, and bay leaves along with 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, cover the pan, and gently simmer for 25 – 30 minutes or until the lentils are tender. Once lentils are tender, remove the lid, raise the heat, and cook off any remaining liquid. Remove the thyme sprigs and bay leaves. Stir in the balsamic vinegar.
- About 15 minutes before the lentils are done, prepare the salmon. Brush 1 teaspoon of olive oil on the flesh side of the salmon and sprinkle with salt and pepper. Flip over and do the same for the skin side.
- Pour enough olive oil into the bottom of a large non-stick skillet so it fully covers the bottom of the pan. Heat over medium-high heat until the oil starts to shimmer. Place salmon in pan, skin-side down, then immediately turn the heat down to medium. Using a metal spatula, press down on the salmon for about 10 seconds. Let the salmon cook for 7 minutes, flip over, and cook for another 1 – 2 minutes depending on the thickness. Flip over once more, turn the heat back up to medium-high, and cook for another 60 seconds.
- Ladle the lentils into a shallow bowl, top with a piece of salmon, skin-side up, garnish with fresh thyme leaves, and serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
