Pan-roasted Salmon Recipe

Rinse and cook lentils

Rinse 1 cup black lentils under cold water and pick out any debris. In a medium saucepan combine rinsed lentils and 3 cups water or vegetable stock. Add bay leaf. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook, partially covered, until lentils are tender but hold their shape, 20–25 minutes. Stir occasionally and add a splash more water if they look dry. Drain any excess liquid and remove bay leaf.

Sauté aromatics

While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent and starting to brown at the edges, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in the diced tomato and 1 tablespoon tomato paste. Cook 3–4 minutes until tomatoes soften and paste darkens slightly. Add ground cumin and continue to cook for 30 seconds to bloom the spice.

Combine and season

Add the cooked lentils to the skillet with the tomato mixture. Stir to combine over low heat. Sprinkle in 1 teaspoon ground sumac, 1 teaspoon dried mint, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Cook together 2–3 minutes so flavors marry. Remove from heat and stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley if using.

Keep lentils warm while you pan-roast the salmon. If lentils are thick, loosen with a tablespoon or two of water or stock to reach a spoonable consistency.

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with 3/4 teaspoon salt, 1/2 teaspoon black pepper and, if using, 1/4 teaspoon smoked paprika. Let rest at room temperature for 10 minutes while the pan heats.

Heat pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and allow it to shimmer but not smoke.

Sear skin-side down

Carefully place the salmon fillets in the pan, skin-side down, pressing gently with a spatula for the first 15 seconds to ensure even contact. Cook without moving until the skin is crisp and releases easily from the pan, 4–6 minutes depending on thickness.

Finish in butter and baste

Flip the fillets and immediately add 1 tablespoon butter to the pan. As butter melts, tilt the pan slightly and spoon the melted butter over the tops of the fillets repeatedly for 30–60 seconds to baste. Cook 1–2 more minutes for medium doneness (internal temperature ~125–130°F / 51–54°C) or longer to preferred doneness.

Rest

Transfer salmon to a plate and let rest 2–3 minutes. Squeeze a little lemon over each fillet.

To serve: spoon a generous bed of the warm black lentils onto plates and place a salmon fillet on top. Garnish with extra sumac or chopped parsley and serve lemon wedges alongside.