Flaky salmon glazed in a bright mustard-herb sauce that delivers tangy, savory notes and a silky finish. The warm lentil bed is earthy and slightly creamy, soaking up pan juices for a hearty mouthfeel. Tender wilted spinach and caramelized shallots add a subtle sweetness and fresh contrast. Serve this one-pan dinner for weeknight meals or an easy weekend supper when you want bold flavor with minimal cleanup.
Ingredients
- Salmon fillets (4 pieces, 5–6 oz each), skin-on
- Cooked green lentils (1 1/2 cups), well drained (canned or pre-cooked)
- Olive oil (2 tbsp)
- Unsalted butter (1 tbsp)
- Shallot (1 small, thinly sliced)
- Garlic (2 cloves, minced)
- Dijon mustard (1 tbsp)
- Whole-grain mustard (1 tbsp)
- Chicken or vegetable broth (1/3 cup)
- Fresh lemon juice (1 tbsp) plus wedges to serve
- Fresh parsley (2 tbsp, chopped)
- Fresh thyme leaves (1 tsp)
- Baby spinach (2 cups)
- Salt and black pepper (to taste)
Instructions
- Pat salmon dry with paper towels and season both sides with salt and pepper.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add olive oil until shimmering.
- Place salmon skin-side down and cook undisturbed 4–5 minutes until the skin is crisp and the flesh is opaque about two-thirds of the way up; flip and cook 2 minutes, then transfer salmon to a plate and set aside.
- Reduce heat to medium, add butter to the same pan, then add sliced shallot and cook 2–3 minutes until softened and lightly golden.
- Add minced garlic and cook 30 seconds until fragrant, careful not to brown.
- Stir in Dijon and whole-grain mustards, then pour in the broth and lemon juice, scraping up any browned bits from the pan to form a glossy sauce.
- Add the cooked lentils and thyme, stirring to coat; simmer 2–3 minutes until the lentils are warmed through and the sauce thickens slightly.
- Fold in baby spinach, stirring until wilted, then taste and adjust seasoning with salt and pepper.
- Push lentils toward the edges of the skillet, return salmon to the pan skin-side up on top of the lentils, spoon some sauce over the fillets, cover briefly or reduce heat and cook 1–2 minutes to bring the salmon to serving temperature.
- Scatter chopped parsley over the dish, serve directly from the pan with lemon wedges alongside.
Tips or Variations
- Use canned lentils for speed, or swap for chickpeas for a firmer texture; add a teaspoon of honey for a touch of sweetness in the mustard glaze.