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Salmon Over Black Lentils With Carrots And Creamy Mustard Sauce

one pot salmon with lentils

Black is the new brown when it comes to healthy whole grains and lentils. Black lentils are loaded with iron, fiber, and antioxidants!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoon extra virgin olive oil, divided
  • 2 shallots finely chopped
  • 2 cloves garlic, minced
  • 4 carrots, peeled and sliced into matchsticks
  • 2 cups cooked black lentils
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 ½ pounds salmon fillet, skin removed, cut into 4 fillets

Creamy Mustard Sauce

  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • Zest and juice of 1 lemon (to taste)


  1. Heat 2 tablespoons oil in a deep sauté pan over high heat.
  2. Add shallots and cook until soft, about 5 minutes. Add garlic and carrots and sauté until just beginning to brown, about 10 minutes.
  3. Add lentils, mix until just heated through, season to taste with salt and pepper. Remove to a bowl, cover, and set aside.
  4. Wipe out the pan. Pat dry salmon fillets with paper towels. Season with salt and pepper. Heat remaining 1 tablespoon oil in the sauté pan over high heat.
  5. Once hot, add salmon, skin side down. Cook until fish lifts easily, about 5 minutes.
  6. Flip salmon and cook 1 to 2 minutes more for medium or to desired doneness.
  7. Prepare sauce: Whisk together sour cream, mustard, and lemon zest and juice.
  8. Serve lentils with salmon on top and sauce on the side.

Nutrition Information

  • Serving Size: 1 filet including lentils and sauce
  • Calories: 554
  • Carbohydrate Content: 25.2 g
  • Cholesterol Content: 181 mg
  • Fat Content: 25.8 g
  • Fiber Content: 6.6 g
  • Protein Content: 54.8 g
  • Sugar Content: 3.5 g