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Bistro Salmon and Lentils

Bistro Salmon and Lentils

with Brussels Sprouts and Carrots

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You’ll find saumon aux lentilles at many French-style bistros. But just because it has a fancy French name doesn’t mean that you have to be a fancy French chef to make it. Au contraire. It’s as simple as putting some veggies and fish in the oven to roast and boiling a pot of water to get those lentils cooking. On the plate, though, it’s still as impressive as anything a kitchen maestro could make.

Tags:Eat FirstGluten freeContains shellfish
Allergens:Fish

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Salmon

(ContainsFish)

1 unit

Carrots

1 unit

Shallot

½ cup

Lentils

8 ounce

Brussels Sprouts

¼ ounce

Thyme

2 unit

Dijon Mustard

1 unit

Veggie Stock Concentrate

1 unit

Lemon

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories676 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate62 g
Sugar11 g
Dietary Fiber26 g
Protein56 g
Cholesterol77 mg
Sodium416 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Pot
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Peel carrot, then slice on diagonal into ¼-inch pieces. Trim and halve Brussels sprouts lengthwise. Toss veggies on a baking sheet with 1 TBSP olive oil and a pinch of salt and pepper (leave room for salmon). Roast until lightly browned and softened, about 20 minutes, tossing halfway through.

2

Place lentils in a medium pot with thyme, stock concentrate, and enough water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until tender, about 25 minutes. Drain, discard thyme sprig, and set aside.

3

While veggies and lentils cook, halve, peel, and mince 1 TBSP shallot. Halve lemon. Put mustard, shallot, and juice of half the lemon in a large bowl. Whisk to combine and season with salt and pepper. Whisk in 1 TBSP olive oil and set aside.

4

With 10 minutes to go on veggies, add salmon to same baking sheet. Season with salt and pepper. Roast until opaque and just cooked through, about another 10 minutes.

5

Season cooked lentils with salt and pepper. Add to bowl with dressing and toss. Add carrots and Brussels sprouts and toss to combine.

6

Divide lentil salad between plates. Top with salmon and squeeze lemon juice (to taste) over everything.