Golden Salmon on a Bed of Lentils
Elevate your dinner table with this vibrant and nutritious Golden Salmon on a Bed of Lentils. Perfectly crispy, golden-brown salmon fillets are seasoned with paprika, a touch of honey, and fresh lemon juice for a balanced blend of smoky, sweet, and tangy flavors. Nestled atop tender green or brown lentils cooked in a savory base of chicken broth, aromatic vegetables, and fresh thyme, this dish exudes comfort and sophistication. Simple yet elegant, this recipe is ideal for weeknight dinners or special occasions, combining high-quality protein with wholesome, fiber-rich lentils. Serve it with a sprinkle of fresh parsley and a wedge of lemon for a restaurant-worthy presentation that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces salmon fillets, skin-on
- 1 cup green or brown lentils
- 3 cups chicken or vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic clove, minced
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, juiced
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon honey
Instructions
Rinse the lentils thoroughly under cold water. Set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for 3-4 minutes until softened.
Add the minced garlic and thyme sprigs. Cook for an additional 1 minute until fragrant.
Pour in the lentils and 3 cups of chicken or vegetable broth. Season with 1 teaspoon of salt and 0.25 teaspoon of black pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally.
While the lentils are cooking, pat the salmon fillets dry with paper towels. Season both sides with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the paprika.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and foamy, place the salmon fillets skin-side down in the skillet.
Cook the salmon for 4-5 minutes without moving them, until the skin is crispy and golden brown. Carefully flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through to your liking.
Remove the salmon from the skillet and drizzle each fillet with a small amount of honey and lemon juice for a hint of sweetness and acidity.
Once the lentils are done cooking, discard the thyme sprigs and stir in the chopped fresh parsley and the juice of half a lemon. Adjust seasoning if needed.
To serve, divide the lentils evenly on plates and place a salmon fillet on top. Garnish with additional fresh parsley and a wedge of lemon if desired.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 6736 mg | 293% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.1 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 371 mg | 29% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4221 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
