Salmon with Caramelized Mushrooms and Lentils is elegant, delicious, and easy to prepare, making it a guaranteed winner for dinner!
Hiiiiii – I didn’t mean to disappear for so long. I’ve been busy working on a few super fun things, and then my computer charger decided to bite the dust at the most inconvenient time. Enough of that though, I’m back and I have a super easy and elegant dish to share with you!
We finally found some wild caught salmon a few weeks ago (let’s all only eat responsibly sourced fish, please) and I couldn’t wait to try out a new dish with it. There was one stipulation though. It had to involve a fish packet, because to me it’s the only way to cook fish because it’s so easy!
Have you tried making a fish packet before? Watch my first video (!!!) to see how it is:
- So do-able
- A time-saver
- Dish-less
- Made for real-life
- The answer to all busy-person’s problems (which, isn’t that all of us?!)
All you need is foil and a little oil, plus some lemon slices and/or herbs you’d like to flavor it with. Then fold it up in a little pouch, bake in the oven, and voila, you have perfectly cooked fish without one dirty pan (!!!). Who can complain about that? Not I!
*I should add a disclaimer that this entire recipe does in fact use pans that will require washing.
To create the entire dish, it’s simply the following ingredients (and some butter, because, butter). Talk about healthy, clean, and yummilicious!!!
The other best thing about Salmon with Caramelized Mushrooms and Lentils is that it screams “French dinner” to me. It could be all in my head because of the lentils and whatnot, but served with a large glass of white wine, I imagine I’m in a little bistro watching the Eiffel Tower sparkle outside of the window.
Maybe I’m just dreaming now, but the earthy, buttery, caramelized mushrooms and onions pair so well with the mild flavor of lentils and fresh lemon with the salmon. It just screams elegance, and it’s SO easy (as I think I’ve mentioned more than once now…) so really, there’s no better way to impress your S.O., family, or friends.
- 1 cup lentils
- 4 cups vegetable stock
- 3 Tablespoons butter
- 3 Tablespoons olive oil + more for salmon packet
- 1 yellow onion, sliced
- 1 teaspoon fresh thyme, chopped + 4 thyme sprigs for salmon
- 3 garlic cloves, thinly sliced
- Dash red pepper flakes (optional)
- 8 oz. baby bell mushrooms, sliced
- ¾ - 1 pound salmon
- 2 lemons, 1 sliced and 1 cut into half for juicing
- Pre-heat oven to 350°F.
- Combine the lentils, vegetable stock, and a generous pinch of salt in a large sauce pan. Bring to a boil, reduce heat, and let simmer for 30 minutes. Drain.
- As lentils cook, create salmon packet by cutting two large, equal sized pieces of foil. Place them on top of each other. Drizzle olive oil on foil, about the size of your salmon fillet (or about 1-2 Tablespoons). Place the salmon on top of oil; drizzle about 1-2 teaspoons olive oil and the juice of a lemon on top of salmon. Salt and pepper. Top with lemon slices and 3-4 fresh thyme sprigs. Fold together the long ends of the foil and loosely roll the smaller ends up. Bake for 22-25 minutes (be careful not to overcook).
- Heat oil and butter in large saute pan. Add onions and stir to coat. Let cook for 8-10 minutes, only stirring once or twice to allow them to caramelize. Add garlic, thyme, and red pepper flakes (if using). Add mushrooms, stir to coat, and let cook in pan for an additional 8-10 minutes to caramelize until tender. Salt and pepper to taste.
- Cut the salmon into portions (if cooked as a whole fillet) and plate by stacking lentils, mushroom and onion mixture, and the salmon. Serve with additional lemon slices and fresh thyme.
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