Salmon with Lentils
Elevate your weeknight dinner routine with this wholesome and flavorful Salmon with Lentils recipe, a protein-packed meal that's as nutritious as it is delicious. Juicy, pan-seared salmon fillets with perfectly crispy skin are nestled atop a bed of tender, herb-scented lentils simmered with aromatic vegetables, garlic, and a hint of thyme. This hearty yet elegant dish strikes the perfect balance of texture and flavor, with a squeeze of fresh lemon adding a bright, zesty finish. Ready in just under an hour, this recipe is ideal for healthy dinners, meal prep, or entertaining guests. Garnish with fresh parsley for a pop of color, and serve this dish as a complete, nutrient-rich one-pan meal.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup brown or green lentils
- 1 medium, finely chopped onion
- 1 large, finely diced carrot
- 1 finely diced celery stalk
- 2 cloves, minced garlic
- 2 cups chicken or vegetable stock
- 1 teaspoon, dried thyme
- 1 bay leaf
- 1 sliced into wedges lemon
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Rinse the lentils under cold water and drain them.
Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the lentils to the pot and stir to coat them in the aromatics.
Pour in the chicken or vegetable stock, then add the thyme and bay leaf. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender and most of the liquid has been absorbed. Remove the bay leaf and season the lentils with salt and pepper to taste.
While the lentils are cooking, prepare the salmon. Pat the fillets dry with paper towels and season both sides with salt and black pepper.
Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
Place the salmon fillets in the skillet, skin-side down, and cook for 4-5 minutes, until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked to your desired doneness.
Divide the cooked lentils among four plates and top each portion with a salmon fillet.
Garnish with chopped parsley, if desired, and serve with lemon wedges on the side for squeezing over the salmon and lentils.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.9 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 433 mg | 9% | |
*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.
