Earthy lentils, crispy pancetta, and perfectly cooked salmon make a delicious and healthy dinner!
I have mentioned before that I want to like lentils. They seem simultaneously earthy and elegant to me. I imagine a peasant sitting at a worn old wooden table, pulled close to a fire for warmth, scooping lentils into his mouth, while sopping up the broth with a big old chunk of country bread.
I also imagine a very sophisticated and chic Parisian with her delicate plate of lentils and a glass of wine at an outdoor café. This salmon over warm lentils with crispy pancetta definitely falls in the latter category. This is such a subtle and sophisticated dish.
Best of all, it's easy, delicious, and nutritious! Salmon and lentils are a classic pairing and for a good reason!
Ingredients.
- Salmon - you'll need 4 fillets. Since the salmon is broiled, I use either skin-on or skin-off salmon depending on what I have.
- Pancetta - if you can't find pancetta, bacon will work. Bacon always works!
- Shallots - they give a more subtle flavor, but I have used white onions that I soaked in water for a bit to take the bite off.
- Lentils - try and find the French green lentils, however, if you can only find brown, don't let that stop you from trying this recipe!
- Fresh rosemary - I have also used tarragon.
- Salt, pepper, and olive oil.
- Compound butter - this is totally optional, but I like to top the broiled salmon with a small pat of my Tarragon Compound Butter.
Instructions.
Begin by browning and crisping the pancetta in a skillet over medium-high heat. You really want to get it nice and crispy. Remove it with a slotted spoon and let it drain a bit on a paper towel-lined plate. If you used bacon and there is a lot of grease, you could pour off some, but I usually don't!
Add the shallots or onions to the skillet and sauté them for a couple of minutes, until softened a bit. Add the lentils, the fresh chopped rosemary or tarragon, a teaspoon of salt, and 3 cups of water. You could also add one smashed garlic clove if you'd like.
Turn the heat to high and bring to a boil, then reduce the heat and simmer for about 35 minutes. You want the lentils just tender and most of the liquid evaporated. Add the pancetta and stir to combine. Season with salt and pepper.
When the lentils are almost done (about 10 minutes left) preheat the broiler and line a baking sheet with foil. Spray or brush a little olive oil on the salmon and sprinkle with salt and pepper. Broil flesh side up for about 6 minutes (depending on the thickness of your salmon) begin checking at about 4 minutes.
Serve the lentils topped with the salmon. As I said earlier, I like to top mine with a dab of compound butter.
This whole dish was amazing. So good. It was earthy and elegant, everything I wanted my lentils to be!
This is an easy weeknight dinner, but with it's restaurant-quality flavor and presentation, it would be perfect for company!
More salmon recipes to try!
Salmon with Lentils and Crispy Pancetta
Ingredients
- 4 salmon filets
- 3 slices pancetta chopped, or 3 slices of bacon chopped
- 2 shallots minced
- 1 cup French green lentils or brown lentils
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon sea salt plus more to taste
- Freshly ground black pepper to taste
- olive oil for spraying
Instructions
- Cook the chopped pancetta in a large skillet over medium-high heat until crisp. Remove to a paper towel lined plate to drain with a slotted spoon, leaving the grease in the skillet.
- Add the minced shallots to the skillet and saute for about 2 minutes. Add the lentils, rosemary, 1 teaspoon salt, and 3 cups of water and bring just to a boil over high heat. Reduce the heat and simmer, uncovered for about 35 minutes, until the lentils are tender and most of the liquid has evaporated. Add the pancetta and season with salt and pepper and toss gently to combine.
- When there are about 10 minutes left on the lentils cooking time or when the lentils are finished and being kept warm, preheat the broiler. Line a baking sheet with aluminum foil. Spray a little olive oil onto the salmon filets and sprinkle with salt and pepper and broil them flesh side up for about 6 minutes - start checking at 4 minutes.
- While the salmon is finished you may top with a compound butter if you wish, otherwise place on top of the lentils and serve warm.
Notes
Nutrition
This recipe was originally published in 2013 and updated for 2023.
Maureen says
This is totally delicious! Thanks for sharing a great recipe.
Pam Greer says
So glad you liked it!
Deanna {Wine & Lipstick} says
I love salmon! This is something I make for dinner anytime.
Veena Azmanov says
This looks so beautiful. Love how nutritious and healthy this is. A plate of this and side of salad would make a meal for me. Lentils is always a comfort food for me.
Tracy Koslicki says
Oh my gosh I am in the SAME "want to like lentils" boat! I see recipes like this and I'm like "oooh lentils!" but then I never seem to remember to buy them! That salmon though... whoa. I think this recipe may just have to be my lentil gateway recipe! 😉
Saima Zaidi says
This recipe looks so beautiful with the salmon and lentils being a perfect combo! However, I would like to know if I can replace the pancetta with something else since I don't eat pork?
Pam Greer says
You could just omit it!
Dorothy at Shockingly Delicious says
I love this because it is beautiful, rustic and sophisticated at the same time, and I can taste it just by looking at it!
Laura @MotherWouldKnow says
This is a great combination - both light and satisfying. Love the idea of serving a salmon slice over lentils - I'll definitely try this with green French lentils (de Puy), which are so much better than brown:)
Dini @ The Flavor Bender says
This looks unbelievably delicious!! Wish I could have this for lunch today... that Salmon is just all sorts of beautiful 🙂
Pam Greer says
It really is so good!
Catherine says
Dear Pam, what a perfect meal. I love lentils and with fish - it is a perfect pairing. xo, Catherine
Laura says
I know exactly what you mean about wanting to like lentils in those ways--so you made me laugh. Thus far I have really mostly preferred them in Indian recipes--maybe this will be the recipe to change my mind!
Susan | LunaCafe says
Yes, earthy and elegant describes this dish to a tee. I'd love to be eating it right now. 🙂
Brandy M. says
Looks like the perfect company dinner. Looks amazing but I won't have to spend forever in the kitchen slaving for my guests. Served with a glass of wine and a salad and I'm done!
Barrett at Dirty Laundry Kitchen says
I love salmon over lentils, definitely a favorite combo. I haven't tried it with pancetta before though; I will have to add this to the list.
Dee Dee (My Midlife Kitchen) says
I love salmon in any way, shape, or form. And over lentils is a favorite--the meatiness of the lentils is a perfect counterpoint to the juicy and rich flavor of the salmon. Yum!
Alisa @ Go Dairy Free says
Before I even read your post, I was struck by how earthy that salmon dish looks! I'm not a huge lentil fan, but it does have that warm and inviting appeal.
heather @french press says
I love simply everything about this dish!
Tonia from TheGunnySack says
I'm still trying to love lentils too. This sounds delicious and it looks gorgeous too!
Pam Greer says
It totally converted me!
grace says
i've come to the conclusion that i'm extremely anti-tarragon, but i could always make the compound butter with a different herb. the lentils sound great!
Chris says
I think this would actually get Trevor to eat lentils since he love salmon.
a good yarn says
I tried those weeny lentils for the first time last week - with roasted pumpkin, rocket and a honey mustard dressing. They were surprisingly delicious. Your recipe will definitely get a run here.
Couscous & Consciousness says
I will totally make this. I love salmon and I love lentils. I also happen to love tarragon and butter. I think all of those things together must be heaven on a plate.
darlin says
Pam now I want to try lentils too. This looks absolutely amazingly delicious!
Marjie says
Simple, filling and delicious. What's not to love?
Roz cP says
Mmmmm this salmon with lentils AND PANCETTA sounds outstanding! Great for a Friday in Lent too! Hope you're doing well Pam!
Melynda and Terry, we are the Browns! says
Love the presentation! I have never served lentils with fish, much less my favorite salmon, but it is so lovely I really must try this. I know my better half would really enjoy this, thanks.
Kim says
This is a feast for the eyes! So pretty.
Mary says
What a lovely combination of ingredients. This sounds truly delicious and your recipe will make a wonderful addition to my Lenten recipe collection. I hope you have a great day. Blessings...Mary
Bonnie says
I love lentils and cook with them a lot. I also eat them under salmon but I have never added tarragon, one of my favorite herbs to grow. Thanks for the recipe. It sounds delicious.
Kevin says
I love using lentils in dishes like this! So nice and simple and yet so so good!
lostpastremembered says
This is one of my favorite combinations, salmon and lentils. I add red wine to the lentils but now must try the tarragon butter on my salmon... delicious idea (and I have some in the fridge now!)>
Amy says
Have you made her salmon with the mustard lentils?
Joanne says
I love how this is somehow both simple AND chic!