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Pan-seared Salmon With Lentils And Chard

Pan-seared Salmon With Lentils And Chard

America's Test Kitchen: One-Pan Wonders, p.18
1 hour
Serves 4

Ingredients

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  • 3 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1/4 teaspoon minced fresh thyme or pinch dried
  • Salt and pepper
  • 3 cups chicken broth
  • 1 cup brown lentils, picked over and rinsed
  • 1 teaspoon lemon juice, plus lemon wedges for serving
  • 4 (6-ounce) center-cut, skin-on salmon fillets,
    11/2 inches thick
  • 1 tablespoon vegetable oil
  • 12 ounces Swiss chard, stemmed and chopped

Instructions

  1. Melt 2 tablespoons butter in 12-inch nonstick skillet
    over medium-high heat. Add onion, garlic, thyme,
    and ½ teaspoon 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,
    to 30 minutes.
  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.
  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
    minutes.
  4. Flip salmon over, reduce heat to medium, and cook
    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.
  5. Add lentil mixture to now-empty skillet and cook
    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. Serve
    with salmon and lemon wedges.