Crispy Salmon With Lentil Salsa Verde
20 min4 servings
Broiled skin-on salmon fillets served over a bright, herbaceous lentil salsa verde with anchovy and lemon.
| prepPreheat broiler to high with rack 5 inches from heat source | ||||
| prepLine sheet pan with foil | ||||
| 4 (170 g) skin-on salmon fillets, patted dry | Coat salmon with oil, arrange skin-side up | Broil 6–10 min until skin crisp, flesh flakes | Divide salsa onto plates, top with salmon skin-side up | |
| 120 ml extra-virgin olive oil, plus more for drizzling | ||||
| 1 small shallot, finely chopped | Chop shallot & anchovy until homogenous | Combine with oil, lentils, pepper, herbs & lemon | Taste & season with salt as needed | |
| 1 anchovy fillet, finely chopped | ||||
| 1 (425 g) can lentils, rinsed and shaken very dry | ||||
| ½ teaspoon crushed red pepper | ||||
| ½ packed cup / 15 g finely chopped parsley leaves and stems | ||||
| ¼ packed cup finely chopped dill fronds and stems | ||||
| Juice of 1 lemon (45 ml) | ||||
| Salt | ||||
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