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Bistro Salmon With Dijon Lentils

Bistro Salmon With Dijon Lentils

Bistro Salmon With Dijon Lentils

Balsamic Drizzle & Garlic Bread

Recipe Development TeamPublished on October 21, 2024

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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!

Tags:

Quick

•Easy Prep

•New

•Easy Cleanup

Allergens:

Fish

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

10 ounce

Salmon

(Contains: Fish)

1 teaspoon

Dried Thyme

¼ teaspoon

Parsley

1 unit

Lentils

1 unit

Mushroom Stock Concentrate

1 teaspoon

Garlic Powder

5 teaspoon

Balsamic Glaze

2 teaspoon

Dijon Mustard

1 ounce

Mirepoix Paste

1 unit

Ciabatta Roll

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories910 kcal

Fat41 g

Saturated Fat12 g

Carbohydrate66 g

Sugar14 g

Dietary Fiber9 g

Protein44 g

Cholesterol120 mg

Sodium1180 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

•Small Bowl

•Small pot

Instructions

Sizzle

1

• 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.

Simmer

2

• 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!

Toast

3

• 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.

Serve

4

• 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°.

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