A delightful dish combining the richness of salmon with the earthy flavors of lentils, enhanced by a zesty lemon butter.
Prepare the lemon butter by mixing the butter, chives, tarragon, mustard, lemon juice, salt, and pepper in a bowl until well combined.
Ensure the butter is at room temperature for easier mixing.
Cook the lentils by bringing them to a boil in a saucepan with water and salt, then simmer until tender, about 20 minutes. Reserve some cooking liquid before draining.
Check the lentils occasionally to ensure they don't overcook.
Sauté the leeks in butter in a skillet over medium heat until softened, about 6 minutes.
Stir the leeks frequently to prevent them from browning.
Combine the lentils with the leeks, reserved cooking liquid, some lemon butter, and lemon juice. Stir until heated through and well mixed.
Add the lemon butter gradually to adjust the flavor to your preference.
Season the salmon fillets with salt and pepper. Heat butter in a skillet and cook the salmon, turning once, until golden and cooked through, about 6 minutes.
Avoid overcooking the salmon to keep it moist and tender.
Serve the salmon over the lentils, topped with the remaining lemon butter.
Garnish with extra fresh herbs for a vibrant presentation.
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