Saumon au Beurre Citronné, Lentilles Vertes & Épinards

A classic French-style plate of silky lemon butter salmon over earthy lentils with wilted spinach—rich, satisfying, and genuinely nourishing.

Ingredients

• 4 salmon fillets, skin-on or skinless (about 6 oz / 170g each)
• 1 1/4 cups French green lentils (lentilles du Puy), rinsed
• 5 cups water (or enough to simmer lentils)
• 3 cloves garlic, finely minced (or grated)
• 2 bay leaves (optional but recommended)
• 1 small onion, finely diced (or 2 shallots), optional but recommended
• 5 oz / 140g baby spinach
• 3 tbsp olive oil, divided
• 4 tbsp unsalted butter
• 1 lemon (zest + 3 tbsp juice)
• 2 tsp Dijon mustard
• 2 tbsp chopped parsley (optional)
• 1/2 tsp dried thyme (or 1 tsp fresh), optional
• Kosher salt and black pepper

Method

• 1

  Step 1: Cook the lentils

  In a medium pot, heat **1 tbsp olive oil** over medium heat. Add **onion/shallot** with a pinch of salt and cook until softened and translucent, **4–5 minutes**. Add **half the garlic** and cook until fragrant, **30 seconds**. Add **lentils**, **water**, **bay leaves**, and **thyme**. Bring to a boil, then reduce to a gentle simmer. Cook uncovered until lentils are tender but not mushy, **18–25 minutes** (taste at 18). Drain off excess water if needed, then remove bay leaves. Season to taste with **salt and pepper**.

• 2

  Step 2: Wilt the spinach (quickly, so it stays vibrant)

  Return the pot (or use a skillet) to medium heat. Add **1 tbsp olive oil**. Toss in spinach with a pinch of salt and cook just until wilted and glossy, **45–90 seconds**. Fold spinach through the warm lentils. Cover to keep warm.

• 3

  Step 3: Dry and season the salmon

  Pat salmon very dry with paper towels (this is key for browning). Season both sides with **salt and pepper**.

• 4

  Step 4: Sear the salmon

  Heat a large nonstick or stainless skillet over medium-high heat. Add **1 tbsp olive oil**. When the oil shimmers, place salmon in **skin-side down** (if using skin-on). Press gently for **10 seconds** to prevent curling. Cook until the first 2/3 of the fillet turns opaque and the skin is crisp, **4–6 minutes**. Flip and cook **1–3 minutes** more, until the center is just barely translucent and flakes easily (or **125–130°F / 52–54°C** for medium). Transfer to a plate.

• 5

  Step 5: Make the French lemon butter pan sauce

  Reduce heat to medium-low. In the same skillet, add **butter**. Once foaming, add remaining **garlic** and cook until fragrant, **20–30 seconds** (don’t brown it). Stir in **Dijon**, **lemon zest**, and **lemon juice**. Swirl the pan until glossy and emulsified, **30–45 seconds**. Taste and adjust with salt and pepper. Stir in **parsley** if using.

• 6

  Step 6: Serve

  Spoon lentils and spinach into bowls or plates. Top with salmon. Drizzle generously with the lemon butter sauce (including any browned bits from the pan).

Tips

• **Don’t overcook lentils:** You want them tender but holding shape—French green lentils are perfect for this.
• **For extra richness without more butter:** Let the sauce sit off-heat for 30 seconds, then swirl—this helps it thicken and feel luxurious.
• **No Dijon?** Skip it; the sauce will still work—just reduce lemon slightly and season well.
• **Make-ahead:** Lentils can be cooked up to **3 days** ahead. Reheat with a splash of water and a drizzle of olive oil.
• **What to serve with it:** A simple **green salad** with lemon/olive oil, or steamed green beans. (Keep sides light—this dish already delivers the “French rich” factor.)

Nutrition (per serving, estimate)