Crispy Skin Salmon & Calabrian Mayo with Lentils, Caramelized Onions & Vegetables

Crispy Skin Salmon & Calabrian Mayo

with Lentils, Caramelized Onions & Vegetables

40 MIN
2 Servings
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From the Test Kitchen

This hearty dish highlights rich, crispy-skin salmon fillets, which we're serving over a bed of beluga lentils mixed with zucchini, caramelized onions, and bell pepper. It's all topped with a drizzle of bold Calabrian mayo for a nice kick of heat.
4 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Crispy Skin Salmon & Calabrian Mayo with Lentils, Caramelized Onions & Vegetables
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Black Beluga Lentils
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1½ tsps Calabrian Chile Paste
  • 2 Tbsps Mayonnaise
  • 1 Zucchini
  • 1 Tbsp Sherry Vinegar
  • 3 oz Caramelized Onions & Garlic
  • 1 Bell Pepper
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the lentils
1 Cook the lentils

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Finish the vegetables & lentils
4 Finish the vegetables & lentils

To the pan, add the vinegar (carefully, as the liquid may splatter), caramelized onions, and cooked lentils; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished vegetables and lentils topped with the cooked fish (skin side up). Drizzle with the Calabrian mayo. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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Crispy Skin Salmon & Calabrian Mayo

Cook the lentils
1 Cook the lentils

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 11 to 13 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice lengthwise. In a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Prepare the ingredients
Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

4 Finish the vegetables & lentils

To the pan, add the vinegar (carefully, as the liquid may splatter), caramelized onions, and cooked lentils; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Rinse and wipe out the pan.

Finish the vegetables & lentils
Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished vegetables and lentils topped with the cooked fish (skin side up). Drizzle with the Calabrian mayo. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

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