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A bottle and glass of red wine sit next to a plate of grilled salmon, lentils, and roasted squash, garnished with herbs, on a sunlit table.
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Roasted Salmon with Delicata Squash, French Lentils & Shallot-Herb Vinaigrette

Recipe Date: October 1, 2026
Yield: 4 Servings
Prep: PT20M 20 minutes | Cook: 35 minutes
Total Time: PT55M 55 minutes
Difficulty: Easy
Measurements: Imperial (US)

This salmon dish feels right at home in a Chamisal fall or winter setting: warm, seasonal, and elegant without being fussy. Roasted delicata squash and French lentils bring earthy depth and comfort, while a bright shallot-herb vinaigrette adds lift and freshness. Paired with Chamisal Califa Pinot Noir, the result is a meal that feels polished enough for entertaining yet relaxed enough for a beautiful dinner at home.

Ingredients

  • 1½ cups French green lentils, rinsed
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 2 medium delicata squash, halved lengthwise, seeded, and sliced into ½-inch half-moons
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 side of salmon or 4 center-cut salmon fillets (about 1½ to 2 pounds total), skin on
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme, plus more for garnish if desired

Preparation

    1. Cook the lentils. Place the lentils in a medium saucepan and cover with water by about 2 inches. Add the bay leaf and a generous pinch of salt. Bring to a simmer and cook until the lentils are tender but still hold their shape, about 20-25 minutes. Drain well and discard the bay leaf.
    2. Roast the squash. Heat the oven to 425°F. Toss the delicata squash with 1 tablespoon olive oil and season with salt and pepper. Spread on a sheet pan and roast for 20-25 minutes, turning once, until tender and caramelized at the edges.
    3. Roast the salmon. While the squash roasts, place the salmon on a parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast until just cooked through and still moist in the center, about 10-14 minutes depending on thickness. Let rest briefly.
    4. Make the vinaigrette. In a small bowl, whisk together the Dijon mustard, shallot, red wine vinegar, lemon juice, and the remaining 1 tablespoon olive oil. Stir in the parsley, chives, and thyme. Season with salt and pepper to taste.
    5. Bring everything together. Place the warm lentils in a serving bowl or on a platter and spoon over a little of the vinaigrette. Arrange the roasted delicata squash over the lentils, then top with the salmon. Spoon the remaining vinaigrette over the salmon and vegetables.
    6. Finish and serve. Taste and adjust seasoning if needed. Finish with a few extra herbs or thyme leaves, if desired, and serve warm.

 

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A bottle of Chamisal Vineyards Pinot Noir wine with a cream label, black and gold cap, and text indicating its from the SLO Coast, California. The bottle contains red wine and features sustainability information.

San Luis Obispo Coast Estate Pinot Noir

$45
Rows of grapevines stretch across a green vineyard with a small white building and windmill in the center, set against rolling hills and mountains under a clear blue sky.
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