Lentils present another great opportunity to sneak some seafood into a leftover plan. Lentils pair really well with heartier seafood, like salmon. The salmon in this recipe is lightly pan-seared, and the lentils are mixed with capers and lemon to incorporate some classic flavors that work really well with fish. The end result is a restaurant-quality meal that’s ready in less than thirty minutes.
4 (4-ounce) fillets of salmon, skin on
Lemon wedges, for serving
Preheat oven to 350°F.
Lightly drizzle salmon with olive oil and sprinkle with salt.
Add salmon fillets, skin side up, to a hot, oven-safe pan over high heat on the stove. Sear fillets for about 3 minutes per side.
After searing fillets, turn them skin side down and add a small knob of butter to each fillet. Stick pan in the oven and finish cooking for about 5 to 7 minutes. The total time will depend on the thickness of your salmon.
To prepare the lentils: Add olive oil to a large pan over medium-high heat. Once hot, add the onions, celery, and carrots. Cook until veggies are softened, about 5 minutes. Add garlic and apinch of salt and continue to cook for another minute.
Stir in cooked lentils, capers (if you’re using them), and fresh thyme. Cook for another few minutes to warm everything.
Add butter and lemon juice to the pan and season with salt and pepper.
Serve salmon on a bed of the lentil mixture. Garnish with lemon wedges.