Salmon with lentils from Barefoot In Paris: Easy French Food You Can Make At Home (page 136) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kariholsberry on February 04, 2026

    Great winter comfort food! Easy and delicious!

  • tmitra on July 14, 2022

    Like others below, I prepared the salmon differently (broiled), but I liked the lentils and the two in combination.

  • DFarnham on June 12, 2021

    Delicious and light. Halved lentils for just two of us, and still had extra. We prefer to pan-sear our salmon and take the skin off when flipping. Allow salmon to sit with salt and pepper for at least 10 minutes before cooking. Flavor is perfect.

  • anya_sf on March 04, 2020

    The lentils needed an extra 1/2 cup water and simmered 30 minutes, but could have used 10 minutes more to get extra tender. I left the skin on the salmon while cooking, so it was easy to remove afterwards (or let people eat the crispy skin). I preferred to cook the salmon medium rather than rare. The fish needed extra seasoning, but otherwise this dish was great.

  • Skamper on February 04, 2018

    Love this recipe. There are 2 of us so I make a full batch of lentils and freeze half.

  • jaelsne on August 17, 2010

    Delicious.

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