Grilled salmon with herb lentils and Salsa Verde

  • 4 persons
  • cooking time: 30 Minuten
  • difficulty


  • Oil for barbecue
  • Salmon fillets with skin, one fillet per person
  • 1 garlic clove
  • 2 tsp capers, rinsed
  • 1 tsp Dijon mustard
  • 3 sprigs fresh basil
  • 3 sprigs fresh mint
  • Leaves of 3 sprigs of fresh, smooth parsley (keep the stems for the herb lentils)
  • juice of half a lemon
  • 1 tsp red wine vinegar
  • 3 tsp olive oil
  • 200 g Puy lentils
  • 4 leaves of fresh sage
  • 3 stems of fresh, flat parsley
  • 1 stick of celery
  • salt and freshly ground pepper
  • 4 tsp olive oil
  • 1 tsp red wine vinegar
  • Juice and grated zest of one lemon
  • 2 sprigs fresh dill, cut
  • 3 sprigs fresh, flat parsley, cut
  • 3 sprigs fresh basil, cut

How to prepare

An extraordinary combination of different delicious flavours and colours in a very simple recipe. This grilled salmon with herb lentils and Salsa Verde is not only a culinary highlight but also a real eye-catcher.


  • 1 We start with the herbal lentils. Cover the lentils with cold water in a pan and let them simmer on medium heat. Add the sage leaves, parsley stems and celery. Cook until the lentils are "al dente", then remove from the heat and drain. Keep some of the boiling water and set aside. Discard the celery and herbs.
  • 2 Season the lentils with salt and black pepper while they are still hot and add the oil, red wine vinegar and lemon zest. This way the lentils can better absorb all the aromas. When the lentils are cooled down, add the chopped herbs.
  • 3 For the Salsa Verde, grind the garlic and capers either in a mortar (or in a food processor) and mix well. Add the Dijon mustard and all the herbs and puree until you have a smooth green cream. Add the lemon juice and red wine vinegar and stir in the olive oil. Season to taste and if necessary add salt, pepper and lemon juice.
  • 4 Bring a lightly oiled frying pan with a thick base to medium heat. Season the salmon fillets with salt and pepper and place them skin down in the pan. Grill the salmon for 4 minutes until crispy. Turn the fish over and fry on all other sides for 2 minutes at a time. When grilling salmon, the inside of the fillet should remain pink (medium-rare), because the residual heat will continue to cook the fish even when it is no longer in the pan.
  • 5 Serve the grilled fillets with the herb lentils and Salsa Verde, with vegetables or a mixed peppery leaf salad if desired. The rich taste of the salmon is accompanied by a fresh, crisp white wine with a balanced fruit-acid ratio, such as a Soave. A high-quality dry rosé is also recommended.