Panko Salmon & French Lentils

Simply Luxurious

Total Time 50

Servings 4 servings

1 shallot finely diced (an onion can work as a substitute)
3 Tbsp extra virgin olive oil
4 carrots peeled and cut into 1/2" diced pieces
1 cup French green Le Puy lentils (standard lentils work well in a pinch)
2 tsp Dijon mustard
2 Tbsp creme fraiche
1-3 Tbsp TSLL's homemade vinagriette (4 parts olive oil to 1 part balsamic vinegar with a touch of freshly ground pepper)
fleur de sel and freshly ground black pepper to taste

Place the chopped shallot to a warm skillet with 1 tablespoon extra virgin olive oil until nearly transparent.
Add 4 cups of water to this skillet with the shallot. Add the lentils. Bring to a boil.
Add carrots, and simmer uncovered for 20 minutes. (If necessary, drain the lentil mixture). Add the vinaigrette, dijon mustard and creme fraiche while the lentils are still warm (but the heat turned off). Stir to combine. Serve warm.

Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, and lemon zest. Add the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and mayo mixture (about 1 heaping teaspoon) and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard/mayo on each salmon fillet. The mustard and mayo will help the panko adhere.
Heat the vegetable oil over medium heat in a cast-iron skillet or large, heavy, ovenproof pan. When the oil is hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes, until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon warm, over a bed of French lentils. Garnish with lemon wedges.