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Earthy lentils sit under a nicely cook piece of crispy skinned salmon.

Crispy Skin Salmon with Lentils and Bacon

The combination of flavors in this recipe for Crispy Skin Salmon with Lentils and Bacon is out of this world. Bacon, orange, earthy lentils along with the fattiness of the salmon…what more could you ask for?  Oh yeah, crispy skin!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Fish & Seafood
Cuisine American
Servings 4 servings
Calories 423 kcal


  • 1 cup lentils rinsed (Preferably French Lentils or Black Beluga)
  • 1 medium yellow onion minced (about ¾ cup)
  • 1 carrot peeled and finely chopped
  • 4 2-inch long orange peel strips (orange part only, no white pith)
  • 2 ½ cups water
  • 2 – 3 slices thick applewood bacon
  • ¼ cup heavy cream
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped chives or green onion tops try the chives, they really are different than green onion tops
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried
  • 4 6-ounce skin-on Salmon fillets ( use wild-caught salmon if at all possible; it’s got better taste, better texture, it’s good for YOU and it’s good for the environment)
  • Olive oil as needed


  • Combine the lentils, onion, carrot, orange peel, and water in a heavy saucepan. Bring to a boil; reduce the heat and simmer until the lentils are tender, stirring occasionally for about 25 minutes. Drain, reserving ¾ cup cooking liquid; discard the orange peel. Return the lentils to the pan; season with salt and pepper. (Can be prepared day ahead. Cover and chill the lentils and reserved cooking liquid separately.)
  • While the lentils cook fry the bacon until crisp. Remove, drain, and chop into pieces. (Hint I like to have uniform pieces of bacon in my dish, so I slice the bacon first into uniform pieces and then fry them.)
  • Place a frying pan over medium heat. (Hint - I use the same skillet I use to cook my bacon, excess fat drained for an even smokier bacony flavor). Add a small amount of oil; heat until shimmering but not smoking hot. Season the fish with salt on the skin side, and a bit of salt and pepper on the flesh side. Place in the filet, skin-side down, into the hot frying pan. Cook until just opaque, then turn and cook for about 1 to 2 minutes.
  • While your fish is cooking, add enough reserved cooking liquid to the lentils to moisten them; mix in the cream, parsley, chives, and tarragon; bring to a simmer. Add the bacon. Spoon lentils onto warmed plates; top with the salmon, skin side up, and serve.


I like to mix ¾ of my bacon into the lentils, reserving the rest to sprinkle on the top.


Serving: 1 servingSodium: 135mgFiber: 16gCholesterol: 102mgCalories: 423kcalPolyunsaturated Fat: 6gSaturated Fat: 3gFat: 10gProtein: 49gCarbohydrates: 34g
Keyword crispy skin, fish fillets, gluten-free, salmon, salmon lentil recipe
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