Crispy Mustard Salmon with Warm Lentil-Carrot Salad

Make it

Instructions

1. 01

   Prepare the oven and ingredients

   Set a rack in the center of the oven and preheat it to 425°F (220°C). Line a rimmed baking sheet with parchment. Rinse 240 g dry green lentils under cool water and pick out any debris, then drain well; spread them on a clean towel and pat dry. Scrub, peel, and cut 3 medium carrots into 1/4-inch-thick half-moons. Peel and finely chop 1 shallot. Wash 60 g baby spinach and spin or pat it very dry. Pat 4 salmon fillets dry with paper towels and check for pin bones, removing any with clean tweezers. Measure the remaining ingredients before cooking. | Why: Dry ingredients brown instead of steaming, and organized prep keeps the short cooking process smooth.

2. 02

   Make the mustard glaze

   In a small bowl, whisk 2 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth. Brush the mixture evenly over the tops of the prepared fillets, leaving a thin, even coating rather than a thick pool. | Why: The mustard adds savory sharpness, while maple helps the surface caramelize and lemon keeps the glaze lively.

3. 03

   Roast the salmon and carrots

   Arrange the prepared fillets on one side of the lined baking sheet. Toss the carrot pieces with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper, then spread them in a single layer on the other side. Roast at 425°F (220°C) for 12–15 minutes, rotating the sheet halfway through, until the carrots are browned at the edges and easily pierced and the thickest fillet reaches 145°F (63°C) in the center. Let the fillets rest on the sheet for 3 minutes while finishing the salad. | Why: Separating the vegetables from the fish preserves browning, while the short rest keeps the salmon moist.

4. 04

   Crisp the lentil salad

   While the fish roasts, heat a large nonstick skillet over medium-high heat. Add the drained lentils and 120 ml vegetable broth. Bring to a simmer, then cook uncovered for 4 minutes, stirring once, until the lentils are hot and most of the broth has evaporated. Add the chopped shallot, roasted carrot pieces, and 1 tbsp olive oil. Cook for 3–4 minutes, stirring occasionally, until the lentils begin to pop and turn lightly crisp and the shallot softens. Fold in the dried spinach and cook for 1–2 minutes until just wilted. Turn off the heat and stir in 1 tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp fresh dill. Taste and add 1/4 tsp kosher salt if needed. | Why: A small amount of broth warms the lentils without making them soggy, and finishing with citrus and herbs keeps the hearty salad fresh.

5. 05

   Plate and serve

   Divide the warm lentil salad among four shallow plates. Set one rested salmon fillet over each portion, glazed side up, and spoon any crisp lentils or pan juices around it. Serve immediately while the crust is glossy and the fish flakes easily with a fork. For the best texture, do not cover the plated meal or hold it for more than 5 minutes. | Why: Serving the salmon over the warm salad lets its juices mingle with the bright lentils while preserving the crisp glaze.