Easy Recipe Lentil Salad with Rosemary and Garlic Salmon
Lunchtime Meals · Provencal Recipes · Salad · TasteThis is a divine dish with many cascading flavours, perfect for lunch or dinner most of the year round. The meaty lentil flavour complements the pink salmon beautifully and the freshness of the lemon and herbs gives everything a little summery kick. This salad is simple to make and you can make the lentil salad in advance, always a bonus when you have lots of other things to prepare.
Lentil Salad with Rosemary and Garlic Salmon
A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.
Ingredients
- 1 large red bell pepper
- 300 gr green lentils Lentilles du Puy
- 2 leaves lemon or lime, fresh, dried, or frozen
- 2 cloves garlic
- shallot(s)
- 1 tsp Pimentòn de la Vera or sweet paprika powder
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar Aceto Balsamico, in Italian
- 5 sprigs parsley
- 5 sprigs fresh chervil
- 2 sprigs rosemary
- 1 lemon
- 1 kg salmon fillets with skin, cut into 4 pieces
- drizzle olive oil for the pan
Instructions
- Preheat oven to 220° C upper heat and grill the bell pepper on all sides until the skin turns black and is completely covered with blisters (you can do this more easily on a BBQ, maybe the night before you cook this dish, but it also works well in the oven).
- Wrap the pepper in a wet towel or kitchen paper and leave to chill for 15 minutes.
- Afterwards peel of the blackened skin, remove seeds and cut into small dice and make sure you keep all the lovely juice.
- Set aside in a bowl.
- Peel one clove of garlic and shallots and dice.
- Pick off rosemary needles and chop finely.
- Put the olive oil into a pan and sweat the garlic and shallots at medium heat for two minutes.
- Add rosemary and Pimentón de la Vera and fry for another minute, for a deliciously flavoured olive oil.
- Boil green lentils in salted water with the lemon leaves until they are “al dente”.
- Once you have strained them, add Aceto Balsamico, the flavoured olive oil and bell pepper cubes, stir gently and set aside.
- Roughly chop parsley and chervil, only using the leaves and the finer parts of the stems.
- Juice half of the lemon.
- Add the herbs and lemon juice to the lentils stir through and add salt if required.
- Heat olive oil in a heavy pan.
- Once it’s hot, throw the remaining rosemary sprig and a crushed garlic clove into the oil and let infuse for one minute.
- Then fry the salmon, skin side down, for approximately 3 minutes until 1/3 of the fish is cooked (which you can easily see by the lighter colour rising if you look at it side on).
- Gently flip over and fry another 2-3 minutes on the other side.
- Take the fish out the pan once there’s only a small darker looking line left in the middle.
- Slice the remaining half of the lemon.
- Serve lentil salad slightly warm or cold, place fried salmon on top and add a slice of lemon.
- Bon appétit from the Mirabeau kitchen and enjoy with some delicious Rosé, it’s a great pairing flavour and colour- wise!
Tried this recipe?Let us know how it was!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Salmon Risotto and Rosé a Delicious Wine Pairing
October 21, 2020
I don’t think I could survive without our Sunday Heirloom Farmers Market in Tuscon, especially these days when we need lots of good fruits and vegetables to keep us healthy and strong. But I also get great cheeses, fish, poultry, and meats there. It is a wonderful market. Although I have mentioned them all before, today’s …
Côtes de Provence Wine Pairing with Salmon
October 9, 2018
Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white. It has no traditional red fruits associated with rosé nor its distinct floral aromas. On the nose, it is briny. It …
Top 20 Seasonal Salad Recipes from Provence
July 22, 2024
The best thing about salads is their versatility. Some salads are delicate and meant to be eaten right away, and others are well-suited for transport to, say, a picnic or a potluck; some versions taste even better the following day. While many salads are typically cold or at room temperature, many recipes have warm ingredients. …
A Quick Summer Salad with Zucchini Squash
July 31, 2020
Regardless of location, there is probably nothing I like more than visiting a farmer’s market in the summer. However, if I were honest the daily Provencal marchés and Italian mercatos have a certain amount of charm that our local market lacks. However, with travel restrictions this year, I have been a regular at the nearby …
No Comment