Some of the best meals are those that combine a few good ingredients and allow their natural flavours to shine. Salmon with Lentils is a wonderful example of this approach. It brings together tender baked salmon, earthy green lentils and a scattering of freshly chopped herbs to create a delicious, satisfying dish. I enjoy cooking all kinds of cuisines and experimenting with different ingredients, but sometimes a simple meal like this is exactly what I fancy.
A Perfect Combination of Ingredients
Salmon has a rich, delicate flavour that works beautifully with the gentle earthiness of green lentils. When baked correctly, the fish remains moist and tender, with a lovely texture that flakes easily under a fork. Meanwhile, the lentils provide a firm, satisfying base that absorbs the flavours of the dish.
I particularly like the contrast between these two ingredients. The salmon feels light and delicate, while the lentils offer a little more substance. As a result, the dish feels wholesome without becoming too heavy. It is an excellent choice for lunch or dinner, especially when you want something nourishing that still feels a little special.
Green lentils are also a wonderful ingredient to keep in the kitchen. They hold their shape during cooking and have a pleasant, slightly nutty taste. Unlike some softer varieties, they retain their texture rather well. This makes them ideal for serving beneath a beautiful piece of baked fish.
Fresh Herbs Make All the Difference
One of my favourite finishing touches is a generous scattering of freshly chopped herbs. Parsley is an excellent choice because its fresh, clean flavour complements the richness of the salmon. However, dill, chives or a little thyme can work equally well, depending on the flavour you want to achieve.
Fresh herbs bring colour to the plate, too. The green lentils provide a lovely natural base, while the salmon adds a warm pink colour. Together, these ingredients create an attractive meal without requiring complicated presentation.
A little lemon can also brighten the flavours. Its gentle acidity cuts through the richness of the fish and gives the lentils a fresher taste. I find that small finishing touches like these can transform an uncomplicated meal into something memorable.
A Versatile Meal for Any Occasion
One of the things I love about this dish is its versatility. It is simple enough for a relaxed midweek dinner, yet attractive enough to serve when friends or family come over. You do not need elaborate ingredients or hours of preparation to create a meal that looks inviting and tastes delicious.
Furthermore, Salmon with Lentils fits comfortably into many different cooking styles. You could give it a Mediterranean influence with lemon, parsley and a drizzle of olive oil. Alternatively, a little mustard in the lentils would add a gentle tang, while fresh dill would provide a Scandinavian touch.
I also enjoy the fact that the dish is easy to adapt to personal tastes. If you prefer a little extra colour, some wilted spinach or roasted vegetables would sit beautifully alongside the lentils. However, the basic combination is satisfying in its own right, so there is no need to add too much.
Why I Keep Coming Back to Simple Cooking
Although I enjoy exploring recipes from around the world, I believe that good cooking often begins with quality ingredients and a little care. Salmon with Lentils demonstrates this perfectly. Each component has its own character, yet everything works together naturally.
The baked fish provides richness, the lentils add substance, and the fresh herbs lift the whole plate. Better still, the dish offers plenty of flavour without relying on heavy sauces or complicated techniques.
For me, this is the sort of meal that deserves a regular place in the kitchen. It is comforting, colourful and wonderfully straightforward. Whether you are looking for a healthier-feeling dinner or simply want to enjoy a delicious piece of salmon, this combination is well worth trying. Sometimes, the simplest dishes really are the most rewarding.
Salmon with Lentils
Equipment
- Baking Tray or ovenproof dish
- Colander or sieve
- Measuring jugfren
Ingredients
Salmon Ingredients:
- 2 large salmon fillets approximately 150–180g each
- 1 tbsp olive oil
- ½ large lemon cut into wedges
- Salt to taste
- Black pepper to taste
Green Lentils:
- 150 g dried green lentils
- 500 ml vegetable stock or waterapproximately
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 1 tbsp olive oil
- 1 tsp Dijon mustard optional
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped, or extra parsley
- 1 tsp lemon juice or to taste
- salt to taste
- black pepper to taste
Instructions
Prepare the lentils:
- Rinse the green lentils under cold running water and remove any small stones or debris. Place them in a saucepan with the vegetable stock or water.150 g dried green lentils, 500 ml vegetable stock
- Bring the liquid to the boil, then reduce the heat and simmer gently for approximately 20–25 minutes, or until the lentils are tender but still hold their shape. Cooking times can vary, so check the packet instructions as well.
- Drain any excess liquid and set the lentils aside.
Cook the onion and garlic:
- While the lentils cook, heat the olive oil in a separate saucepan over a medium heat. Add the finely chopped onion and cook for 4–5 minutes until softened.1 tbsp olive oil, 1 small onion
- Stir in the garlic and cook for another 30–60 seconds. Keep stirring to prevent the garlic from browning too much.1 clove garlic
Flavour the lentils:
- Add the cooked lentils to the onion and garlic. Stir gently to combine everything.
- If you are using Dijon mustard, mix it through now. Add the lemon juice, chopped parsley and dill, then season with salt and black pepper.1 tsp Dijon mustard, 1 tbsp fresh parsley, 1 tbsp fresh dill, 1 tsp lemon juice, salt, black pepper
- Allow the lentils to warm through for 2–3 minutes. If they seem a little dry, add a splash of stock or water. Taste and adjust the seasoning as needed, then keep warm while you cook the salmon.
Prepare the salmon:
- Preheat the oven to 200°C conventional / 180°C fan / Gas Mark 6.
- Place the salmon fillets on a lightly greased or parchment-lined baking tray, skin-side down if the skin is still attached.2 large salmon fillets
- Brush the fillets with olive oil and season lightly with salt and black pepper. Add a squeeze of lemon juice if desired.Salt, 1 tbsp olive oil, Black pepper
Bake the salmon
- Place the salmon in the preheated oven and bake for approximately 12–15 minutes, depending on the thickness of the fillets.
- The salmon should turn opaque and flake easily with a fork. Check that it has reached a safe internal temperature of 63°C in the thickest part, using a food thermometer.
- Avoid overcooking, as salmon can quickly become dry. Once cooked, remove it from the oven and allow it to rest for a minute or two.
Assemble and serve:
- Divide the warm green lentils between two serving plates, creating a generous bed on each. Place a baked salmon fillet on top of the lentils.
- Scatter over the remaining chopped herbs and serve with fresh lemon wedges. A small drizzle of olive oil adds a lovely finishing touch.½ large lemon