PAN-SEARED SALMON WITH LENTILS AND CHARD

Updated at: Thu, 17 Aug 2023 13:49:33 GMT

Step 1

Melt 2 tablespoons butter in 12 inch nonstick skillet over medium-high heat. Add onion, garlic, thyme, and 1/4 tsp salt and cook, stirring often, until onion begins to brown, about 5 minutes. Stir in broth, lentils, and lemon juice and bring to boil. Reduce heat to low, cover and cook until lentils are tender, 25 to 30 minutes.

Step 2

Uncover and cook, stirring often, until most liquid has evaporated, about 2 minutes. Season with salt and pepper to taste, transfer to bowl, and cover to keep warm.

Step 3

Pat salmon dry with paper towels and season with salt and pepper. Wipe out skillet with paper towels, add oil, and heat over medium-high heat until just smoking. Carefully lay salmon in skillet, skin side up, and cook until well browned on first side, 4 to 6 minutes.

Step 4

Flip salmon over, reduce heat to medium, and cock until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare). 3 to 6 minutes. Transfer salmon to clean plate, tent loosely with aluminum foil.

Step 5

Add lentil mixture to now-empty skillet and cock over medium-high heat until hot, about 4 minutes. Stir in chard and remaining 1 tablespoon butter and cook until chard is wilted, 2 to 3 minutes. Serive with salmon and lemon wedges.

1 liked

0 disliked

Delicious

Easy

One-dish