Salmon with Lentils

Salmon with Lentils is a delicious, wholesome dish featuring tender baked salmon served on a bed of green lentils. Freshly chopped herbs add colour and a lovely fresh flavour, while a little lemon brightens the whole dish. This simple recipe makes a satisfying lunch or dinner and is ideal for anyone who enjoys nutritious food without complicated cooking.

Prep Time 10

Cook Time 30

Total Time 40

Servings People

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

Equipment

Notes

Serving Suggestions:

This dish is delicious on its own, but you can also serve it with:

Steamed green beans or tenderstem broccoli

Roasted carrots or courgettes

A fresh green salad

Crusty bread, if you do not need the meal to remain gluten-free

Tips:

Keep the lentils firm: Green lentils should be tender without becoming mushy. Check them regularly towards the end of cooking.

Choose fresh herbs: Parsley and dill work particularly well with salmon, although chives are another excellent option.

Adjust the lemon: Add a little extra lemon juice if you prefer a brighter, fresher flavour.

Cook the salmon carefully: Thicker fillets may need a few extra minutes, while thinner pieces cook more quickly.

Prepare ahead: You can cook the lentils in advance and refrigerate them. Reheat them thoroughly before serving, while baking the salmon fresh.

Storage:

Store leftover salmon and lentils in separate airtight containers in the refrigerator and use within 2 days. Refrigerate promptly, ideally within 2 hours of cooking. Reheat the lentils until steaming hot and reheat the salmon thoroughly, taking care not to dry it out.

Nutrition