A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.

Everyday Food, November 2003


Recipe Summary

10 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.

  • In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.

  • Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.

Cook's Notes

The cooking time for lentils can vary widely depending on their age. Older lentils require more time. For the best results, we recommend buying a fresh, new bag.


Chopped celery leaves add wonderful flavor to the lentils. Use them in place of or in addition to the parsley.


Reviews (4)

48 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 4
Rating: Unrated
The recipe is great with the lentils. The only thing different I do is to grill the salmon instead of broiling. Magnificent...
Rating: Unrated
Sounds delicious... will try. As for the oven temperature... it says to broil the salmon, so I think that is more than enough info for cooking the salmon.
Rating: Unrated
as with so many recipe's the cook forgot to say what the oven degree was for cooking the salmon
Rating: Unrated
Loved the lentils but haven't tried the salmon yet