Warm Salmon and Lentil Salad with Herbes de Provence

Name: Warm Salmon and Lentil Salad with Herbes de Provence
Cuisine: French
Ingredients: 2 tablespoon minced shallots; Finely grated zest of 1 lemon; 3 tablespoon lemon juice, from 1 to 2 lemons; 1/2 teaspoon herbes de Provence, such as The Spice Hunter's Herbes de Provence Blend; Kosher salt and freshly ground black pepper, to taste; 1 teaspoon Dijon mustard; 1/2 cup plain yogurt (full-fat recommended); 1/4 cup extra-virgin olive oil; 1 tablespoon olive oil; 2 teaspoon Dijon mustard; 3/4 teaspoon herbes de Provence, such as The Spice Hunter's Herbes de Provence Blend; 1 1/2 pound salmon fillet, preferably center-cut; 1/2 teaspoon kosher salt, or to taste; Freshly ground black pepper; 1 cup uncooked green lentils, rinsed and picked over; 1 bay leaf; 1 tablespoon lemon juice, plus more to taste; 1/3 cup pine nuts or chopped walnuts, toasted; 2-3 cup greens (baby arugula, spinach, mache, mizuna, or a mix)

Instructions

This main-dish salad is bright, fresh, and sunny, like a little postcard from Provence on a cold winter’s day. At its heart, the recipe is a riff on two genius recipes: Sally Schneider’s Slow-Roasted Salmon and Peter Miller’s Lentils Folded into Yogurt, Spinach, and Basil, but using French flavors like Dijon mustard and herbes de Provence. It’s a good one to pocket for when you want a salad that’s a little more put-together than the freewheeling grain bowls or clean-out-the-fridge salads that can land on the table on harried nights. And like the recipes that inspired it, this dish is virtually foolproof—meaning you can turn to it again and again this winter, or anytime of year.

Updated at: Sat, 13 Sep 2025 05:36:54 GMT