Bistro Salmon With Dijon Lentils
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Bistro Salmon With Dijon Lentils

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!

Tags:
Quick
Easy Prep
New
Allergens:
Fish
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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)

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Nutrition Values

/ per serving
Calories910 kcal
Fat41 g
Saturated Fat12 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber9 g
Protein44 g
Cholesterol120 mg
Sodium1180 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Large Pan
Small Bowl
Small pot

Instructions

Sizzle
1

• Wash and dry produce. • Pat salmon* dry; season all over with half the thyme (you’ll use the rest later), salt, 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. • Place 2 TBSP butter (4 TBSP for 4) in a small bowl; bring to room temperature. • Roughly chop parsley.

Simmer
2

• 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!

Toast
3

• Halve and toast ciabatta. • Stir remaining garlic powder into bowl with softened butter. TIP: If butter is not yet softened, place in a small microwave-safe bowl; microwave until softened, 5-10 seconds. • Spread cuts sides of ciabatta with garlic butter; halve on a diagonal.

Serve
4

• Divide lentils between shallow bowls and top 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°.

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