Seared Salmon with Puy Lentils and Salsa Verde
Crisp skinned salmon on garlicky puy lentils with a sharp, herby salsa verde spooned over the top.
- Time45 min
- LevelMedium
- Costabout £2.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the lentils, carrot, celery, garlic and bay leaf in a pan. Cover with plenty of water and simmer for 25 minutes until tender but not mushy. Drain and remove the bay leaf.
25 min - 2
Chop the parsley, basil, mint and capers together until fine. Stir in the lemon zest, 3 tbsp oil and vinegar to make the salsa.
- 3
Dress the warm lentils with the lemon juice and a good grind of black pepper.
- 4
Pat the salmon dry. Heat 1 tbsp oil in a non stick pan over a medium high heat. Cook the salmon skin side down for 5 minutes until crisp, then turn and cook for 2 to 3 minutes.
8 min - 5
Spoon the lentils onto plates, lay the salmon on top and finish with the salsa verde.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.