Crispy-Skinned Salmon with Warm Lentil & Kale Pillow
Ingredients
- 4 fillets (5-6 oz each)salmon fillets (skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupdried lentils (French or green)
- 2 cupsvegetable or chicken broth
- 4 cupskale (packed)
- 1 tablespoonred wine vinegar
- 3 sprigsthyme
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Roughly chop 4 cups packed kale (remove thick stems).
Method
- 01
Pour 2 tablespoons olive oil into a large skillet over medium-high heat. Once the oil shimmers, place the salmon fillets skin-side down. Season the exposed side with salt and pepper. Cook for 6–7 minutes without moving them, until the skin is deep golden and crispy.
- 02
Flip the fillets and cook for another 2–3 minutes until just cooked through (the center should still be slightly opaque). Transfer to a plate and tent loosely with foil.
- 03
In the same skillet, add the diced onion and sauté over medium heat for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- 04
Stir in the lentils and broth, scraping up any browned bits from the bottom of the pan. Add the thyme sprigs and bring to a simmer. Cook for 20–22 minutes, until the lentils are tender but not falling apart. The liquid should be mostly absorbed.
- 05
Stir in the chopped kale and cook for 2–3 minutes, stirring occasionally, until wilted and tender. Remove and discard the thyme sprigs. Taste and adjust salt and pepper as needed.
- 06
Divide the warm lentil and kale mixture into bowls and top each with a salmon fillet, skin-side up. Finish with a splash of red wine vinegar over the top.
Spice Tips
For warmth, stir ¼ teaspoon smoked paprika or ground cumin into the lentils. If you like heat, add a pinch of cayenne or red pepper flakes with the garlic. A squeeze of fresh lemon at the table brightens everything up.
The lentils and kale make this a complete, satisfying dinner—no side dish needed. Salmon can be prepped and seasoned 15 minutes ahead. Leftovers keep for 3 days in the fridge and reheat gently in a low oven.