Salmon Fillets with French Lentils Recipe
Our mission to prioritize beauty from the inside-out, just as much as the outside-in, is ongoing. That’s why our Three-Tier Philosophy, centered on holistic wellness through an anti-inflammatory diet, targeted nutritional supplements and advanced topical skincare, remains at the core of everything we do.
Tier 1 begins with nutrition, because you truly are what you eat. This Salmon Fillets With French Lentils recipe highlights raw and minimally processed, nutrient-dense ingredients for that very reason.
Why This Recipe Supports Healthy-Looking Skin
This dish is packed with ingredients that nourish your body, including:
Wild Salmon (Not Farm-Raised): Rich in protein and omega-3 fatty acids to support visible firmness, hydration and help reduce the visible effects of inflammation Lentils: Provide plant-based protein and fiber to support balance and promote clearer-looking skin Leafy greens: Deliver antioxidants that help defend against environmental stressors Olive oil: Supports a healthy skin barrier and enhances nutrient absorption
Beyond the health benefits, it’s delicious too. A particular highlight is the peppery flavor from its French green lentils, known as lentilles du Puy. Originally grown in the volcanic soil of Le Puy in France, they remain a benchmark for both texture and taste.
Yield: Serves 4
Ingredients
- 1½ cups Puy lentils
- 1½ tablespoons olive oil
- 2 tablespoons minced shallots or yellow onion
- Salt
- 4 skin-on salmon fillets (4 to 6 ounces each)
- Freshly ground black pepper
- 1 cup arugula or mixed salad greens
Directions
- Rinse and drain the lentils thoroughly.
- Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the shallots and cook until softened.
- Stir in the lentils and cook for 1 to 2 minutes until lightly coated.
- Add 4 cups of water and ½ teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 30 to 35 minutes until tender but still intact.
- Preheat the oven to 500°F (260°C). Lightly grease a baking dish large enough to hold the salmon in a single layer.
- Place the salmon skin-side down in the dish. Drizzle with the remaining olive oil and season with salt and black pepper.
- Roast for 8 to 10 minutes, until just cooked through.
- Spoon the lentils onto plates, top with salmon and finish with fresh greens.
