Italian Herb-Crusted Salmon with Creamy Lentil Ragù & Charred Broccolini

Ingredients

• 2 fillets salmon fillets, 6 oz each, skin-on
• 3/4 cup dried green lentils, rinsed
• 1 can crushed tomatoes, 14 oz, no sugar added
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tbsp fresh oregano, minced, or 1 tsp dried
• 1 tsp fresh thyme, minced, or 1/2 tsp dried
• 8 oz broccolini, trimmed
• 5 tbsp extra virgin olive oil, divided
• 1 1/2 cups vegetable broth, low-sodium
• 1 whole lemon, for zest and juice
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/4 tsp red pepper flakes, optional

Instructions

1. 1

   Combine lemon zest, oregano, thyme, and 1/2 tbsp olive oil in a small bowl. Season salmon fillets with salt and pepper, then coat the flesh side generously with the herb mixture.

2. 2

   Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side down and sear for 4-5 minutes until skin is crispy. Flip and cook 3-4 minutes more until cooked through. Transfer to a plate.