If you’re looking for a a recipe that is great for Lent and spring, be sure to try this one out from Rania Harris!

Pan Seared Salmon with Black Olive Vinaigrette and Lentils

Black Olive Vinaigrette:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ½ cup seeded Nicoise olives
  • 2 cloves garlic – finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Salt and freshly ground black pepper


  • 4 salmon filets – 6 ounces each
  • Black olive vinaigrette
  • Salt and freshly ground black pepper
  • Cooked Lentils (See recipe below)


Black Olive Vinaigrette:

Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.


Place salmon in a small baking dish and pour ½ cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

Place a generous amount of the lentils on an oversized dinner plate and top with a salmon filet. Spoon some of the Black Olive Vinaigrette over the salmon and serve immediately.

Serves: 4


  • ½ pound French green lentils
  • ¼ cup good olive oil
  • 2 cups chopped sweet onions
  • 2 cups chopped leeks, white and light green parts only
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon minced fresh garlic
  • 1 ½ cups chopped celery (4 stalks)
  • 1 ½ cups chopped carrots (3 carrots)
  • 1 ½ cups homemade vegetable stock
  • 2 tablespoons tomato paste
  • 2 tablespoons good red wine vinegar (or more to taste)
  • Coarse salt and freshly ground black pepper to taste


Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a sauté pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the celery, carrots, chicken stock, and tomato paste. Add the lentils; cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste.


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