Weeknight Elegance
Crispy Skin Salmon & Warm Lentil Vinaigrette
Rich oily fish cut by sharp Dijon acidity and earthy lentils. The cold pan technique guarantees shatteringly crisp skin every time.
Prep 5m
Cook 15m
Serves 2
Rachel's 10/10
£7.25 /portion
gluten-free high-protein omega-3 quick weeknight
High Protein (>50g) High Omega-3 (>2g) High Fibre (>15g)
580 kcal
Protein 52g
Fat 26g
Sat 5g Omega-3 2.5g
Carbs 36g
Fibre 15g Sugar 4g
Fibre 15g
Sugar 4g
Sodium 460mg
Vitamin A 20%
Vitamin C 30%
Vitamin D 110%
Vitamin K 45%
Vitamin B6 55%
Vitamin B12 300%
Folate 65%
Iron 35%
Calcium 10%
Magnesium 30%
Potassium 35%
Zinc 15%
Selenium 90%
Servings
2
Ingredients
Protein
- 400g Salmon Fillet — 2 large, skin-on
Fresh
- 2 Leeks — finely sliced
- 10g Fresh Dill
- 10g Fresh Parsley — chopped
Pantry
- 250g Puy Lentils — pouch
- 15g Dijon Mustard
- 15ml Red Wine Vinegar
- 15g Butter
- 15ml Olive Oil
Method
01
Slice leeks finely. Chop parsley. Pick dill fronds.
02
Sauté leeks in butter for 6 minutes until soft. Add lentils to warm through. Stir in mustard, vinegar, and chopped parsley.
The warm vinaigrette should taste sharp — the rich salmon balances it.
03
Place salmon skin-side down in a cold non-stick pan with oil. Turn heat to medium-high. Cook for 8–10 minutes without moving.
Starting in a cold pan renders the fat slowly for ultra-crisp skin.
04
Once the flesh is opaque two-thirds of the way up, flip and kiss the flesh side for 30 seconds only.
05
Spoon warm lentil vinaigrette onto plates. Place salmon skin-side up on top. Drizzle with olive oil and finish with plenty of dill.
Modern European · dinner