Roasted Salmon and Lentils with Lemon-Mustard Butter and a Citrus and Greens Salad with Orange Poppy Seed Dressing

Servings:
Roasted Salmon and Lentils with Lemon-Mustard Butter and a Citrus and Greens Salad with Orange Poppy Seed Dressing 4.75/5 (4 votes)

Lentils are a fantastic way to add a little variety to your plate. They come in a few of colors, but taste very similar; so don't be concerned if your grocery doesn't carry a specific one. Do realize, however, that different varieties have different cooking times. So, refer to the package directions. If you've never cooked lentils, you're in for a treat. Since they are part of the legume family they have similar taste and texture to a mild tender bean. And, paired with tender roasted salmon and melted lemon-mustard butter, they are outstanding! And the salad is pretty fantastic too! Enjoy!

Roasted Salmon and Lentils with Lemon-Mustard Butter

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 5 tablespoons butter, at room temperature
  • 1 tablespoon green onion, green parts minced
  • 1/8 teaspoon dried tarragon
  • 2 teaspoons whole grain mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 1/2 cup carrot, finely chopped
  • 3 cups water, or refer to package directions
  • 3/4 teaspoon kosher salt
  • 1 cup lentils
  • 1 tablespoon olive oil
  • 1 pound salmon
  • kosher salt and pepper

DIRECTIONS

  1. Preheat oven to 425.
  2. In a small bowl, combine butter, green onion, tarragon, grainy mustard, and lemon juice with a fork until smooth. Place in the refrigerator and reserve.
  3. Heat olive oil in a lidded pot over medium high heat. When it begins to shimmer, add onion and carrot. Reduce heat and let cook until carrots are tender - about 5 minutes depending on how small finely you chopped them.
  4. Add water (check the package directions for quantity) and salt and bring to a boil. Add lentils to the boiling water, reduce to a simmer and cook until tender (again, refer to package directions for cooking times).
  5. While lentils cook, prepare the salmon.
  6. Lightly oil a rimmed baking sheet, place salmon on the sheet, rub with olive oil, and sprinkle generously with salt and pepper.
  7. Transfer to the middle rack of the oven and let roast for 10-12 minutes or until flesh begins to separate.
  8. Plate salmon on a bed of lentils and top with lemon-mustard butter.

Nutritional Information

Serving Size 400g Calories 521 Fat 29 Sat Fat 11 Sodium 11 Carbs 32 Sugars 2 Fiber 15 Protein 35.

Citrus and Greens with Orange Poppy Seed Dressing

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1/4 cup red onion, thinly sliced
  • 4 cups baby mixed greens
  • 2 clementine, peeled and sectioned
  • 1/2 cup pumpkin seeds (pepitas), or nuts
  • Orange Poppy Seed Dressing
  • 1/4 cup orange juice, about 1 orange
  • 2 tablespoons honey
  • 1 tablespoons white wine vinegar
  • 1/2 teaspoon poppy seeds
  • 1 pinch kosher salt

DIRECTIONS

  1. Place greens, onion, and clementine sections in a large bowl.
  2. Combine dressing ingredients in a small bowl with a whisk.
  3. Drizzle fruit and greens with dressing and toss.
  4. Sprinkle with pumpkin seeds and serve.

Nutritional Information

Serving Size 137g Calories 173 Fat 8 Sat Fat 1 Sodium 53 Carbs 23 Fiber 2 Protein 3.

NOTES

KID NOTE: The kids are not very familiar with lentils, but did really well when I compared them to the taste and texture of beans.

VEGETARIAN TIP: Replace the salmon with firm tofu. Cut into 1″ cubes and roast at 400 degrees for 40 minutes flipping at least once.

GLUTEN MODIFICATIONS: Gluten free as written.

2 Comments

  1. jennifermarissa says:

    Unfortunately I had a number of problems with this recipe. First – I assumed that 1/8 teaspoon of tarragon was incorrect. Since I was using fresh tarragon I chopped up maybe a teaspoon or two. But beyond that I just wasn’t crazy about the compound butter with salmon combo. It’s such a fatty fish that I think it pairs better with things that are bright and acidic. Nice idea…just didn’t work for me.
    I also had issues with the salad dressing. Since there wasn’t any oil in it it was extremely watery and didn’t really cling to the salad – most of it wound up in the bottom of the bowl. All the other recipes I tried this week were great – this one just didn’t work well for me.

  2. stephchen says:

    I loved the salmon with lemon-mustard butter. The only change I made was to use Dijon mustard. The flavor combo with the lentils reminded me of a French bistro. I served it with green beans and did not make the salad.

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