Crispy Salmon With Lentil Salsa Verde

By Ali Slagle

Updated April 28, 2026

  • Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
25 min
Rating
5(56)
Comments
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Two simple tweaks can elevate the classic combination of fish and herb sauce to new, more dynamic heights. Start by broiling the salmon (or snapper or bass) skin-side up for crisp skin and delicate meat without flipping, splattering or stinking up the house. Then, promote the sauce to a side dish by stirring in a can of lentils. The legume’s earthiness balances the richness of the fish, while the fresh sauce enlivens the lentils. It’s a meal all on its own, but also excellent with a slice of crusty bread broiled until golden.

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Ingredients

Yield:4 servings

  • 4 (6-ounce) skin-on salmon fillets or 1 (1½-pound) fillet , patted dry 

  • ½ cup extra-virgin olive oil, plus more for drizzling

  • 1 small shallot

  • 1 anchovy fillet

  • 1 (15-ounce) can lentils, rinsed and shaken very dry

  • ½ teaspoon crushed red pepper

  • ½ packed cup finely chopped parsley leaves and stems

  • ¼ packed cup finely chopped dill fronds and stems

  • Juice of 1 lemon (3 tablespoons)

  • Salt

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a regular or toaster oven, place a rack about 5 inches from the broiler and heat to high. On a foil-lined sheet pan or baking dish, coat the salmon lightly with olive oil. Arrange skin-side up. Broil until the skin is crisp and the flesh flakes easily with a fork, 6 to 10 minutes. Halfway through, check on the fish: If the skin is burning, move the rack to the center of the oven and continue cooking.

    1. Step 2

      Meanwhile, finely chop the shallot. Add the anchovy to the shallot and chop until homogenous. Transfer to a medium bowl along with ½ cup oil, the lentils, crushed red pepper, parsley, dill and lemon juice. Stir to combine and set aside. (Because the anchovy and lentils are plenty salty, you probably won’t need additional salt, so taste first, then add salt accordingly.)

    1. Step 3

      To serve, divide the lentils and salsa verde onto plates, then top with the salmon, skin-side-up.

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Ratings

5 out of 5
56 user ratings
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Comments

SMcG

Ditto--the salmon was overcooked yet raw after 8 minutes so I dropped it to 350 and moved it lower in the oven, and it was good after another 5-7 minutes. Next time I would season it. I made black lentils with some broth and leeks and used that instead of canned. Used just a couple tablespoons oil from the anchovy tin, and some extra anchovies. So, made some changes but the overall effect--crisped salmon, lentils, herby umami lemony sauce--was good!

Maryanne

I don’t use canned lentils. Are the lentils lentils de puy or are these lentils as used in dah?

Mediterranean Momma

My salmon took much longer than 6-10 minutes. I had to move it lower in the oven and adjust the broiler temperature a bit lower as well. In the end the skin was a bit charred and crispy. I served it skin side down, and just put the lentils on top of the meat. It was truly delicious, it will be a keeper in my house.

yvonne

Very quick and tasty recipe and good for both fish eaters and vegetarians in the family. I doubled the lentil salsa verde and subbed Worcestershire sauce for the anchovy.

Miss the Redbird

Made this tonight with plain, old green lentils from TJ's that I cooked myself. It only takes 20 minutes! I added a small carrot to the pot about halfway through, and then sliced it into the lentils once they were drained. You don't need a full 1/2 C of o. oil, but use a good one. Broiled the salmon until the skin was (a little too) crispy, then moved it to a lower rack and reduced the oven to 400. Total time about 13 mins. This was quite delicious, I'll make it again.

JenNoFo

@Maryanne De puy is my first thought, but if you do make it with whole urad dal/black lentils, I'd love to hear how it turned out!

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