Bistro Salmon With Dijon Lentils
Balsamic Drizzle & Garlic Bread
- Wheat
- Soy
- Fish
- Milk
As hearty as it is flavorful, this classic French bistro-inspired dish comes together tout de suite! Crispy-skinned salmon is seasoned with fragrant thyme, drizzled with balsamic glaze, and served over a bed of seasoned lentils. Crunchy ciabatta toasts spread with zippy garlic butter are made for scooping up every last bite!
Ingredients
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Lentils
1 teaspoon
Dried Thyme
1 unit
Mushroom Stock Concentrate
1 ounce
Mirepoix Paste
¼ ounce
Parsley
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Pat salmon* dry; season all over with half the thyme (you’ll use the rest later), salt, and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate. • While salmon cooks, place 2 TBSP butter (4 TBSP for 4) in a small microwave- safe bowl; bring to room temperature. • Roughly chop parsley.
• Meanwhile, in a small pot, combine lentils and their liquid, mirepoix paste, stock concentrate, mustard, half the garlic powder (you’ll use the rest later), and remaining thyme. • Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until lentils are tender and warmed through, 4-6 minutes. TIP: Move on to Step 3 while lentils are cooking!
• Halve and toast ciabatta. • Stir remaining garlic powder into bowl with softened butter. TIP: If butter is not yet softened, microwave for 5-10 seconds. • Spread cuts sides of ciabatta with garlic butter; halve on a diagonal.
• Top lentils with salmon; drizzle salmon with as much balsamic glaze as you like and garnish with parsley. Serve with garlic bread on the side.
Salmon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the salmon, but some found the lentils bland. Flavors didn't mesh well for everyone; consider adjusting seasoning to taste.
- Ease of prep: Quick and easy to make, with crispy salmon skin. Some appreciated learning a new way to prepare lentils.
- Suggestions: Try adding extra herbs or spices to boost lentil flavor. Consider serving with couscous or rice instead of lentils for a different twist.
- Portions: Some found the salmon portions uneven in size and thickness, making it challenging to cook evenly.
- Texture: The lentils were divisive; some loved them, while others found them too soft or gloppy.
