Lemon-Dijon Roasted Salmon with French Lentil and Carrot Salad

This roasted salmon recipe proves that simple ingredients can create a truly impressive dish. The salmon fillets are roasted to flaky perfection, while carrots become sweet and tender in the oven. A classic French lentil salad adds earthy depth and texture.

The finishing touch is a bright lemon-Dijon vinaigrette that ties everything together. Perfect for a weeknight dinner or a special occasion, this meal is both nourishing and elegant.

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Ingredients

4 salmon fillets (6 oz each)View ingredient guideLike ingredientDislike ingredient

1 lb carrots, peeled and cut into sticksView ingredient guideLike ingredientDislike ingredient

1 cup French green lentils, rinsedView ingredient guideLike ingredientDislike ingredient

3 tbsp olive oil, dividedView ingredient guideLike ingredientDislike ingredient

2 tbsp Dijon mustardView ingredient guideLike ingredientDislike ingredient

2 tbsp lemon juiceView ingredient guideLike ingredientDislike ingredient

1 shallot, mincedView ingredient guideLike ingredientDislike ingredient

2 tbsp chopped fresh parsleyView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss carrot sticks with 1 tbsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 10 minutes.
3. Meanwhile, in a medium saucepan, combine lentils with 3 cups water. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain any excess water.
4. In a small bowl, whisk together remaining 2 tbsp olive oil, Dijon mustard, lemon juice and minced shallot to make the vinaigrette.
5. Season salmon fillets with salt and pepper. After carrots have roasted 10 minutes, push them to one side and place salmon fillets skin-side down on the other side. Roast for 12-15 minutes, until salmon is cooked through and flakes easily.
6. In a bowl, combine cooked lentils with half the vinaigrette and chopped parsley. Season with salt and pepper.
7. To serve, divide lentil salad among plates. Top with roasted carrots and a salmon fillet. Drizzle remaining vinaigrette over salmon and carrots.

Recipe Tips

FAQ

Can I use brown lentils instead of French green lentils?

Yes, but cooking time may vary. French green lentils hold their shape better, but brown lentils work as a substitute.

How do I store leftovers?

Store salmon, carrots and lentil salad separately in airtight containers in the refrigerator for up to 3 days.

Can I make this recipe ahead of time?

The lentil salad can be made a day ahead. Roast salmon and carrots just before serving for best texture.