Salmon Confit with Roasted Root Vegetables and Herb Lentils

Name: Salmon Confit with Roasted Root Vegetables and Herb Lentils
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Ingredients: 600 g salmon fillet, skin on, cut into 4 portions; 300 ml olive oil; 4 garlic cloves, lightly crushed; 4 sprigs fresh thyme; 2 medium carrots, peeled and cut into 1.5 cm chunks; 2 medium parsnips, peeled and cut into 1.5 cm chunks; 200 g baby potatoes, halved; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp salt; 150 g dried green lentils, rinsed; 750 ml water; 1 small shallot, finely diced; 1 tbsp unsalted butter; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh dill; Juice of half a lemon; Salt and freshly ground black pepper to taste

Slow-cooked salmon in fragrant oil paired with earthy roasted root vegetables and herbed lentils creates a rustic, make-ahead lunchbox with Pacific Northwest character.

Prep25 minCook90 minTotal115 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 200°C (400°F). Toss carrots, parsnips, and baby potatoes with 1 tbsp olive oil, smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast until tender and golden, about 35-40 minutes, turning halfway.
02
Meanwhile, in a small saucepan, combine lentils and water with a pinch of salt. Bring to a boil, then reduce heat to low and simmer uncovered until lentils are tender but hold shape, about 25-30 minutes. Drain any excess water.
03
In a skillet over medium heat, melt butter and sauté shallots until translucent, about 3 minutes. Add cooked lentils, chopped parsley, dill, lemon juice, salt, and pepper. Stir to combine and keep warm.
04
Lower oven temperature to 90°C (195°F). In a deep ovenproof dish, place salmon portions skin-side down. Add garlic cloves and thyme sprigs, then pour olive oil over the fish to cover it completely.
05
Slow-cook the salmon confit in the oven for 50-60 minutes, or until the salmon is opaque and flakes easily with a fork.
06
Remove salmon from oil with a slotted spatula and serve warm alongside roasted vegetables and herb lentils. Spoon a bit of the infused cooking oil over the salmon for extra flavor.

From the editor

Cooking tips

For more even cooking, ensure the salmon pieces are similar in thickness before confiting.
If you prefer a quicker version, cook the salmon in a skillet at low heat in the olive oil until just cooked through, about 12 minutes.
Make lentils a day ahead and refrigerate; reheat gently with a splash of water or broth to loosen before serving.
Roasted root vegetables can be swapped for seasonal Pacific Northwest vegetables like kohlrabi or sunchokes for variation.

Published June 13, 2026