Salmon with French Lentils and Mustard-Herb Butter ✅

Ingredients

For mustard-herb butter

• 5 tablespoons butter, softened
• 1 tablespoon chopped chives
• 1 teaspoon dried tarragon
• 2 teaspoons grainy mustard
• 2 teaspoons fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

For lentils

• 1 cup French green lentils
• 4 cups water
• 2 medium leeks (white and pale green parts only)
• 1 tablespoon butter
• 1/2 to 1 tablespoon fresh lemon juice

For salmon

• 24 ounces salmon or steelhead fillet
• 2 tablespoons butter

Steps

Make mustard-herb butter

1. Stir together all ingredients.

Cook lentils

1. Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.

2. While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

3. Add lentils with reserved cooking liquid to leeks along with half the mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook

1. Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

2. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

3. Serve salmon, topped with remaining mustard-herb butter, over lentils.