Ina Garten Salmon With Lentils

Ina Garten’s Salmon with Lentils is a classic French-inspired dish that pairs tender roasted salmon with savory green lentils, slow-cooked vegetables, and a rich mustard vinaigrette. It’s hearty yet light, making it an ideal dinner for entertaining or a nourishing weeknight meal.

This recipe showcases Ina’s signature balance of flavor and elegance with everyday ingredients prepared simply and thoughtfully.

What Is Ina Garten’s Salmon with Lentils?

This dish features pan-seared or oven-roasted salmon fillets served over a warm bed of French green lentils that have been simmered with aromatics like leeks, carrots, celery, and thyme. The entire dish is brought together with a tangy Dijon vinaigrette that brightens every bite.

Other Ina Garten Recipes

• Ina Garten Curried Couscous
• Ina Garten Smoked Salmon Quesadilla
• Ina Garten Tuna And Hummus Sandwich
• Ina Garten’s Orzo Salad With Shrimp
• Ina Garten’s Italian Wedding Soup

Reasons to Try Ina Garten’s Salmon with Lentils

• Elegant yet approachable – Great for guests or a cozy dinner
• Protein-packed and nutrient-rich – Salmon and lentils are both superfoods
• Perfectly balanced flavors – Earthy lentils, fresh fish, and tangy vinaigrette
• Make-ahead friendly – Lentils can be prepared in advance
• Naturally gluten-free – Great for those with dietary restrictions
• Customizable – Add more vegetables or herbs to suit your taste
• Delicious warm or at room temperature – Ideal for meal prep or picnics

Ingredients Needed to Make Ina Garten’s Salmon with Lentils

For the lentils:

• 1 cup French green lentils (Le Puy lentils), rinsed
• 2 tablespoons olive oil
• 1 leek, white and light green parts only, cleaned and chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 4 cups chicken stock or water
• Kosher salt and black pepper, to taste

For the mustard vinaigrette:

• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup olive oil

For the salmon:

• 4 salmon fillets (6 ounces each), skin removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Instructions to Prepare Ina Garten’s Salmon with Lentils

Step 1: Cook the lentils

In a medium saucepan, combine lentils, bay leaf, and chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but not mushy. Drain and discard the bay leaf.

Step 2: Sauté the vegetables

While lentils are cooking, heat olive oil in a large skillet. Add chopped leek, carrot, and celery. Cook over medium heat for 7–8 minutes until soft. Add garlic and thyme, cook for 1 minute more.

Step 3: Combine lentils and vegetables

Stir cooked lentils into the vegetable mixture. Season with salt and pepper. Keep warm on low heat or reheat when ready to serve.

Step 4: Make the mustard vinaigrette

In a small bowl, whisk together Dijon mustard, vinegar, salt, and pepper. Slowly whisk in olive oil until emulsified. Set aside.

Step 5: Cook the salmon

Preheat oven to 425°F (220°C).
Brush salmon with olive oil and season with salt and pepper. Heat a cast-iron or oven-safe skillet over medium-high heat. Sear salmon fillets for 2 minutes on each side, then transfer skillet to the oven and roast for 4–6 minutes, depending on thickness.

Step 6: Assemble and serve

Spoon lentils onto serving plates, top with roasted salmon, and drizzle with mustard vinaigrette. Garnish with lemon wedges and fresh herbs if desired.

What Goes Well With Ina Garten’s Salmon with Lentils

• Crusty French bread or sourdough – Ideal for sopping up vinaigrette
• Garlic green beans or asparagus – Adds a fresh, green element
• Simple arugula salad with lemon vinaigrette – Bright and light
• Roasted root vegetables – For a hearty, seasonal side
• White wine like Chardonnay or Sauvignon Blanc – Complements the fish
• Herb butter or aioli on the side – For an elegant finish
• Steamed broccoli or sautéed spinach – Healthy and complementary

Key Tips for Making Ina Garten’s Salmon with Lentils

• Use French green lentils – They hold their shape and have a nutty flavor
• Cook lentils just until tender – Avoid overcooking for the best texture
• Sear salmon first for crispy edges – Then finish in the oven
• Whisk vinaigrette well – Emulsification ensures a creamy texture
• Taste and adjust seasoning – Lentils absorb flavor as they sit
• Prep lentils ahead – Reheat gently when ready to serve
• Use skinless salmon fillets – Easier to serve and eat

Creative Variations of Ina Garten’s Salmon with Lentils

• Use roasted trout or cod – For a different fish option
• Add chopped kale or spinach to lentils – For extra greens
• Include pancetta or bacon in lentils – For smoky depth
• Use balsamic instead of red wine vinegar – A sweeter vinaigrette
• Swap Dijon for whole grain mustard – Adds texture and flavor
• Top with poached egg – For a brunch-friendly twist
• Add cherry tomatoes or olives – Mediterranean flair

Storage Guidelines for Ina Garten’s Salmon with Lentils

• Store lentils and salmon separately – Keeps textures fresh
• Refrigerate leftovers in airtight containers – Up to 3 days
• Reheat lentils gently on stove – Add a splash of broth if needed
• Do not microwave salmon for long – It can dry out
• Serve leftover salmon cold over salad – Great for next-day lunch

Reheating Tips for Ina Garten’s Salmon with Lentils

• Lentils: Reheat in a skillet over medium heat – Add a splash of stock
• Salmon: Warm briefly in oven at 300°F for 8–10 minutes – Avoid overcooking
• Microwave: Use low power in short intervals – Keep moisture locked in
• Drizzle fresh vinaigrette after reheating – Renews brightness
• Serve leftovers at room temp – Still delicious and convenient

Nutritional Value (per serving, approx.)

• Calories: 480
• Protein: 38g
• Carbohydrates: 20g
• Fat: 28g
• Fiber: 5g
• Sugar: 2g
• Sodium: 520mg

A nutrient-rich, balanced dish packed with lean protein, fiber, and healthy fats.

FAQs

What type of lentils work best for Ina Garten’s salmon with lentils?

French green lentils (also known as Le Puy lentils) are ideal because they hold their shape after cooking and have a firm, earthy texture that pairs perfectly with salmon.

Can I make Ina Garten’s lentils ahead of time?

Yes, you can cook the lentils and vegetables a day in advance. Reheat gently before serving, and assemble with freshly cooked salmon and vinaigrette.

How do I know when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F–130°F for medium doneness. Overcooking can make it dry, so check early.

Is this dish suitable for meal prep?

Absolutely. Prepare the lentils and vinaigrette ahead of time. Cook the salmon fresh or enjoy it cold over the lentils for a delicious and healthy lunch.

Wrapping Up

Ina Garten’s Salmon with Lentils is a beautiful balance of French bistro charm and home-cooked comfort. With tender salmon, earthy lentils, and zesty vinaigrette, this dish is wholesome, elegant, and perfect for any season.

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