Dinner

Salmon with Braised Lentils and Mustard

Name: Salmon with Braised Lentils and Mustard
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 120 g Salmon fillet; 120 g Cooked lentils; 100 g Leek; 60 g Carrot; 2 tsp (12 g) Dijon mustard; 4 g Olive oil; 100 ml Vegetable stock; A few sprigs Fresh thyme; A handful, chopped Fresh parsley

Crisp-skinned salmon on lentils braised with leek and carrot and finished with Dijon. 38 g of protein for 488 kcal.

Calories: 488kcal
Protein: 38g
Fat: 22g
Carbs: 35g

Per serving, makes 1. 25 minutes of work. Published 8 September 2026.

Allergens

Fish
Celery
Mustard

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Salmon fillet120 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Cooked lentils120 g
Puy or green lentils hold their shape. Red ones collapse into a purée here. Cooked weight, green or brown. A pouch is already this.
Leek100 g
Carrot60 g
Dijon mustard2 tsp (12 g)
Olive oil4 g
Vegetable stock100 ml
Made up from a cube or a pot.
Fresh thymeA few sprigs
Fresh parsleyA handful, chopped

Method

Soften the sliced leek and finely diced carrot in the oil over a low heat for eight minutes with the thyme.
Add the lentils and stock and simmer for eight minutes until the stock has nearly gone. Stir in the mustard and parsley and season.
Meanwhile, put the salmon skin-side down in a dry non-stick pan over a medium-high heat and leave it alone for five minutes. Turn and give it two more.
Spoon the lentils into a bowl and set the salmon on top, skin up so it stays crisp.

Worth knowing

A 120 g fillet is smaller than the ones most supermarkets sell. The lentils are 35 g of carbohydrate and a good share of the protein, so the fish does not need to be big.
No oil goes in the salmon pan. The skin renders its own, and a dry pan is what makes it crisp rather than soft.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.