Salmon with Lentils and Green Beans

This simple and light dinner is a great meal for early summer nights when it starts getting warm enough to enjoy your dinner al fresco. Perfectly cooked salmon fillets top a warm lentil and green bean salad that’s tossed with a bright vinaigrette seasoned with dijon mustard for a little spiciness and fresh dill, which is a classic herb for pairing with seafood. Let the lentils soak up the vinaigrette for a few minutes before serving, just long enough to open a bottle of wine and set the table, to help the flavors meld together.

My Cook: Salmon with Lentils and Green Beans

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 2
  • Difficulty: 1 hour 40 minutes
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  • 2 skinless salmon fillets about 6 oz each
  • ⅓ cup brown lentils (pardina lentils)
  • 1 shallot
  • 8 oz green beans
  • 2 tbsp olive oil
  • 1 tbsp sherry or red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 small bunch fresh dill (about 2 tbsp)
  • 1 lemon


Season the salmon with salt and pepper to taste and vacuum seal in individual bags. Place in a Suvie pan, cover with water and insert in the upper right cooking zone. Place lentils in the starch strainer and rinse under running water to remove any grit. While rinsing, inspect the lentils for small pebbles or other debris that might have found their way into the bag. Put the strainer with the lentils in the starch pan and season the lentils with 1 tsp salt. Add the green beans to a Suvie pan and place in the upper left cooking zone. Enter the My Cook settings and cook.

My Cook Settings

Protein: 125˚F, 30 minutes

Vegetable: 8 minutes

Starch: 20 minutes


During the cook, peel and thinly slice the shallot. Rinse the fresh dill and finely chop. In a medium bowl whisk together the shallot, fresh dill, olive oil, sherry vinegar, honey, and salt and pepper to taste. Let the dressing rest for at least 10 minutes so that the flavors can meld together.


After the cook, remove the salmon from the vacuum bags and pat dry. Add the lentils and green beans to a large bowl and toss with the vinaigrette. Let the lentils soak in the vinaigrette for about 5 minutes so that they can absorb some of the flavors. Divide the green bean and lentil salad between place and top with the salmon fillet. Garnish with fresh lemon juice and any extra dill you might have. Bon appetit!


Wine Pairing

Salmon can be paired with either red or white wines. If you prefer white wines try pairing this dish with a good Chardonnay. Alternatively, if you want to try a red pairing serve it with a glass of Pinot Noir.

CategoriesDinner Fish French
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