Pan-roasted Salmon Assiette Recipe

Prepare the Beluga Lentils

Rinse the beluga lentils under cold water. In a saucepan, combine lentils, vegetable broth, diced shallot, minced garlic, and thyme. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender. Drain any excess liquid and set aside.

Marinate the Mushrooms

In a bowl, combine sliced mushrooms, balsamic vinegar, olive oil, minced garlic, salt, and pepper. Let marinate for at least 15 minutes.

Glaze the Carrots

In a skillet, melt butter over medium heat. Add sliced carrots, honey, salt, and pepper. Sauté for about 10 minutes or until the carrots are tender and glazed.

Roast the Potatoes

Preheat oven to 425°F (220°C). Toss halved marble potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.

Prepare the Herbed Aioli

In a bowl, mix mayonnaise, minced garlic, lemon juice, chopped herbs, salt, and pepper. Set aside.

Pan-Roast the Salmon

Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until cooked through. Remove from heat.

Plate the Dish

On each plate, place a bed of mixed lettuces. Top with beluga lentils, marinated mushrooms, honey-glazed carrots, roasted marble potatoes, and haricots verts. Drizzle the mustard vinaigrette over the top and serve with herbed aioli on the side.