Instructions

Follow the steps and taste along the way.

1. Prepare the ingredients

   Finely chop the shallot. Pat the salmon dry with a paper towel, then season it evenly on both sides with salt and pepper. In a small bowl, mix the lemon juice with the Dijon mustard.

2. Sear the salmon

   Heat 10 ml of olive oil in a pan over medium-high heat. Add the salmon and cook for approximately 3–4 minutes on each side, depending on its thickness. The centre should reach 63 °C when cooked. Transfer the fillets to a plate and cover loosely.

3. Soften the shallot

   Add the remaining 5 ml of olive oil and the shallot to the same pan. Cook for 2 minutes, stirring occasionally, until softened and fragrant; it should not brown.

4. Warm the lentils and spinach

   Add the drained lentils and capers. Stir for 2–3 minutes to heat the lentils through, then stir in the baby spinach and let it wilt for about 1 minute.

5. Finish the dish

   Remove the pan from the heat and stir the lemon-mustard mixture and chopped parsley into the lentils. Taste and adjust with salt as needed, using the 2 g listed. Divide among plates and serve with the salmon while still warm.