Herb-Crusted Salmon & Lentils

📝 Ingredients

• 4 salmon fillets (about 130 g each)
• 2 tbsp Dijon mustard
• 40 g breadcrumbs
• 20 g fresh parsley + 15 g fresh chives
• 1 lemon
• 2 tbsp olive oil
• 240 g green lentils
• 3 carrots (about 100 g each)
• 1 brown onion (about 120 g)
• 1 vegetable stock cube + 750 ml hot water
• 1 bay leaf
• Salt, black pepper

🍴 Utensils

• Saucepan with lid
• Baking sheet
• Baking paper
• Fine grater
• Bowl
• Colander

📖 Steps

1. Rinse the lentils in a colander. Peel the carrots and onion, cut the carrots into 1 cm dice and finely chop the onion. In a saucepan, soften the onion in 1 tbsp olive oil over medium heat for 3 min, until translucent.
2. Add the carrots, lentils, bay leaf and the stock cube dissolved in 750 ml hot water. Bring to the boil, then cover and cook over low heat for 25 to 30 min, until the lentils are tender but still whole. Don't add salt until the end: the stock is already salty.
3. Meanwhile, preheat the oven to 200 °C. Finely chop the parsley and chives, then mix them in a bowl with the breadcrumbs, lemon zest, 1 tbsp olive oil, a pinch of salt and some pepper, until you have a damp, bright green crumb.
4. Pat the salmon fillets dry with kitchen paper and place them skin side down on a baking tray lined with baking paper. Brush the tops with mustard using the back of a spoon: it adds flavour and acts as glue for the crust.
5. Spread the herb breadcrumbs over the fillets and press lightly with your fingertips to form an even 3 to 4 mm layer. Don't put any on the sides: it would fall onto the tray and burn.
6. Bake for 12 min, until the crust is golden and the flesh flakes but is still slightly translucent in the centre. For very thick fillets (over 3 cm), allow 2 to 3 min more; overcooked salmon turns dry.
7. Drain the lentils if needed, keeping a little of the stock, remove the bay leaf, then add the lemon juice and season with salt and pepper. They should be just coated in stock, neither dry nor swimming.
8. Divide the lentils and carrots between the plates and carefully place a salmon fillet on top using a wide spatula, to keep the crust intact. Serve immediately.