Grilled Salmon & Lentils Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil and season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit 10–15 minutes at room temperature while you prepare other components.

Grill the salmon

Preheat a grill or grill pan to medium-high (about 425°F/220°C). Oil the grates or pan lightly. Place salmon skin-side down and grill 4–5 minutes without moving to get good grill marks. Flip carefully and grill 2–4 minutes more until internal temperature reaches 125–130°F for medium (timing depends on thickness). Remove from heat and rest 3–4 minutes. Squeeze lemon wedges over just before serving.

Rinse and simmer

Rinse 1 cup dry beluga lentils under cold water. In a medium saucepan combine lentils, 2.5 cups water or broth, 1 bay leaf and 1 smashed garlic clove. Bring to a gentle boil, then reduce to a simmer, partially covered. Cook 20–25 minutes until lentils are tender but hold shape. Check after 18 minutes to avoid overcooking.

Season and finish

When lentils are done, discard bay leaf and garlic. Stir in 1 tbs olive oil, 1 tsp red wine vinegar, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Keep warm until serving.

Blister the tomatoes

Heat a medium skillet over high heat until very hot. Add 1 tbs extra-virgin olive oil, then add 2 cups cherry tomatoes in a single layer. Let them sit undisturbed 2–3 minutes until skins blister and begin to burst, then toss and cook another 1–2 minutes. Season with 0.5 tsp salt and 0.25 tsp cracked pepper. Remove from heat.

Dress the arugula

In a bowl toss 4 cups arugula with 1 tsp lemon juice and 1 tsp lemon zest and a small drizzle of olive oil (reserve for plating if desired). Season lightly to taste. Fold blistered tomatoes into arugula just before plating so tomatoes stay warm.

Make chimichurri

Chop 1 cup packed parsley, 0.25 cup cilantro (if using) and 2 tbs oregano finely, or pulse briefly in a food processor. Add 2 minced garlic cloves, 1 tbs red wine vinegar, 3 tbs olive oil, 0.25 tsp red pepper flakes, 0.5 tsp kosher salt and 0.25 tsp black pepper. Stir or pulse to combine into a loose sauce (not a paste). Taste and adjust acidity or salt. Let sit 10 minutes to meld flavors.

Divide warm lentils among 4 plates (about 3/4 cup lentils per plate). Top lentils with a handful of dressed arugula and blistered tomatoes. Place a grilled salmon fillet on each bed. Spoon 1–2 tbs chimichurri over each fillet and serve remaining chimichurri on the side. Garnish with lemon wedges. Serve immediately.