This week’s French Fridays with Dorie recipe, Roasted Salmon and Lentils, is a classic french flavor combination and a favorite in my house. I am almost embarrassed to admit how often we eat this dish; easily once a month, probably more. But I had not, until this week, tried Dorie’s version.
Dorie’s, and pretty much every other recipe I have ever seen for this dish, calls for Puy Lentils, so named because they are grown in the Le Puy region of France. I love these lentils, in addition to their gorgeous green, swirly appearance, they retain their individuality & bite better than other lentils.
Dorie’s recipe, a classic preparation, was delicious and we really enjoyed it. I just love this dish and never seem to tire of it. Not because the flavors are over the top exciting or special, but because it is a meal that you can feel good about, low in fat, high in vitamins, simple & tasty.
And now for the big BUT. You have already heard me rave about Puy lentils, they undeniably make this dish better. BUT, salmon & lentils has become one of my get-something-wholesome-and-healthy-on-the-table-quickly-because-I-am-tired-and-hungry meals. And therefore, I meekly admit that I usually use canned lentils for this dish. I further (and even more meekly) admit that I will probably continue to do so, because this is just such a great way to get something healthy on the table in the middle of the week.
So, Dorie’s version is best, but if you want a quick, weeknight version, I humbly submit my “recipe”:
- one small red onion, finely chopped
- one carrot, peeled and finely chopped
- one small red, orange, or yellow bell pepper, finely chopped
- one stalk of celery, finely chopped (this one can be left out in a pinch)
- 2 cans lentils, rinsed & drained
- juice of half a lemon
- a handful of minced fresh basil (parsley works too, dried herbs can also be used, but I find that fresh herbs tend to make you forget that the lentils came from a can)
- salmon steaks for however many you are feeding (there are enough lentils here to serve 6, but they make great leftovers so I never reduce the amounts, regardless of how many I am serving)
- Preheat oven to 450 F
- Warm a few tablespoons of olive oil in a skillet (do not use non-stick) over medium heat and saute the veggies. I can’t tell you how long these cook for, I like to get them started first so that they can cook for as long as possible over medium heat and start to caramelize just a bit. In any case, just keep an eye on them and turn the heat down if they start to burn.
- Lightly oil and season the salmon steaks and roast for 10 to 15 minutes, depending on thickness.
- When the salmon is almost finished, add the lentils to the pan with the veggies to warm them through. Turn off the heat, add the lemon juice, herbs, and salt & pepper to taste.
- A quick drizzle of olive oil (the good stuff) over the top adds a nice finish to the dish, but is not absolutely necessary. Or, as Dorie suggested, go fancy and add a couple drops of truffle oil. Enjoy!
Oh your version sounds good too! I am pleased I made this dish, even htough I don’t eat salmon because I learned how to roast it properly for Mr Neil!
I love that you can get the Puy lentils in a can & your recipe sounds really good. Even getting the dried ones is a bit of a treasure hunt around here 🙂
I like lentils, but this was probably the first time I was able to get the rest of the family on board with them. Yeah!
An even faster, yet still tasty, version? I’ll take it in a heartbeat. Thanks for sharing!
There’s no shame in canned goods! Your recipe looks good. I like all the vegetables you add in.
Your dinner looks wonderful and so delicious! I could see myself adding this dish to my dinner rotation. I love the idea of using canned lentils…a real time saver! Happy Friday and have a great weekend!
Your version sounds great! I have not really ever prepared lentils before, so this was a pleasant surprise (I’m looking forward to finishing it off tonight). Your dish certainly looks great.
I often/occasionally use canned beans too – in fact I have a Puerto Rican recipe for beans that use them that I make all the time. Thanks for sharing your recipe!
Great photos! I did not find the Puy lentils so I just used regular green ones but I might have to give it a try with the real thing now!
I think that’s a great way to cook this meal. I use various cans of beans for many dishes.
I use canned chick peas to mix with imported canned tuna made into a salad.
It is so much easier and if the brand is good, such as Goya, you can’t miss. I’m am going
to “bookmark” your recipe.
Canned beans are a lifesaver at our house too. Thank you so much for sharing “your” lentil recipe. I need to see if we get canned lentils here in PR as well.
I’m always game for a shortcut…I always use canned beans, but don’t think I’ve seen canned lentils. I’ll have to look 🙂 Your dinner looks perfect…have a great weekend!
You are too cute! I have not even seen canned lentils, but now that I know that exist I will be on the lookout for them because who doesn’t want to save a little time in the kitchen, especially on a work night?! Your dish looks so good. I can’t believe that I have never had salmon and lentils before and now I will have them often because we really liked this dish and the simple way that the salmon was prepared. You said it – it is a meal that you can feel good about. Thank you for sharing your recipe.
I put pizza cheese on my onion soup last week, so no judgement here!!
It really is a healthy dish and pretty tasty, I’m glad you shared your quick version!
You dish looks great!
I’ve never seen canned lentils!
youre the first person i know that has lentils “often” how neat for you and your family!!