Bistro Salmon With Dijon Lentils
Balsamic Drizzle & Garlic Bread
As hearty as it is flavorful, this classic French bistro-inspired dish comes together tout de suite! Crispy-skinned salmon is seasoned with fragrant thyme, drizzled with balsamic glaze, and served over a bed of seasoned lentils. Crunchy ciabatta toasts spread with zippy garlic butter are made for scooping up every last bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Salmon
(Contains Fish)
1 teaspoon
Dried Thyme
¼ teaspoon
Parsley
1 unit
Lentils
1 unit
Mushroom Stock Concentrate
1 teaspoon
Garlic Powder
5 teaspoon
Balsamic Glaze
2 teaspoon
Dijon Mustard
1 ounce
Mirepoix Paste
1 unit
Ciabatta Roll
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Pat salmon* dry; season all over with half the thyme (you’ll use the rest later), salt, and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate. • While salmon cooks, place 2 TBSP butter (4 TBSP for 4) in a small microwave- safe bowl; bring to room temperature. • Roughly chop parsley.
• Meanwhile, in a small pot, combine lentils and their liquid, mirepoix paste, stock concentrate, mustard, half the garlic powder (you’ll use the rest later), and remaining thyme. • Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until lentils are tender and warmed through, 4-6 minutes. TIP: Move on to Step 3 while lentils are cooking!
• Halve and toast ciabatta. • Stir remaining garlic powder into bowl with softened butter. TIP: If butter is not yet softened, microwave for 5-10 seconds. • Spread cuts sides of ciabatta with garlic butter; halve on a diagonal.
• Top lentils with salmon; drizzle salmon with as much balsamic glaze as you like and garnish with parsley. Serve with garlic bread on the side.
Salmon is fully cooked when internal temperature reaches 145°.
