Best 5 Salmon On A Bed Of Lentils Recipes

Indulge in a culinary symphony of flavors with our tantalizing Salmon on a Bed of Lentils recipe. This delectable dish marries the rich, succulent taste of salmon with the earthy, nutty goodness of lentils, creating a harmonious balance of textures and flavors. Accompanied by a vibrant medley of vegetables, this hearty and wholesome meal is not only bursting with taste but also packed with essential nutrients. For those seeking a vegetarian alternative, we present a delightful Lentil and Vegetable Curry, a fragrant and flavorful dish that showcases the versatility of lentils.

If you're craving a quick and easy meal, our Speedy Lentil Soup promises to satisfy your taste buds without compromising on nutrition. Bursting with the goodness of lentils, vegetables, and aromatic spices, this comforting soup is perfect for those busy weeknights when you need a wholesome and satisfying meal in a flash. And for those with a sweet tooth, our enticing Lentil and Chocolate Cookies offer a unique and delectable treat. These cookies blend the unexpected flavors of lentils and chocolate, resulting in a chewy, indulgent snack that will surprise and delight your palate.

Let's cook with our recipes!

ROASTED SALMON WITH LENTILS

Roasted Salmon With Lentils image

A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 45m

Number Of Ingredients 11

Ingredients

3/4 cup lentils
1/2 small onion, chopped
1 large celery stalk, chopped
2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 clove garlic, minced
1/3 cup chopped fresh parsley
Coarse salt and ground pepper
4 skinless salmon fillets, (6 ounces each)
Nonstick cooking spray

Steps:

Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.

Nutrition Facts : Calories 484 g, Fat 23 g, Fiber 4 g, Protein 44 g

SALMON WITH LENTILS

Salmon with Lentils image

Provided by Ina Garten

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SPICY SALMON & LENTILS

Spicy salmon & lentils image

This dish is easy to cook but still packed full of flavour.

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 6

Ingredients

2 tsp curry paste
410g can green lentils , drained and rinsed
2 salmon fillets, about 175g/6oz each
3 tbsp olive oil
juice of 1 lemon
2 large handfuls baby spinach

Steps:

Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium

GOLDEN SALMON ON A BED OF LENTILS

Golden Salmon on a Bed of Lentils image

This Heart Healthy recipe of roasted seasoned salmon is served bedded on recipe #173826. Healthy and Good fats! Salmon is low in calories and saturated fat, yet high in protein, and a health-promoting fat, the omega-3 essential fatty acids. Lentils contribute to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these little orange wonders supply.

Provided by Rita1652

Categories Lentil

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, sliced
1 garlic clove, sliced
1 lb salmon fillet
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cayenne powder (to taste)
salt and pepper
1 tablespoon olive oil
2 -4 cups cooked lentils (Spicy Lentils (South Africa))

Steps:

Preheat oven to 400°; Line shallow roasting pan with aluminum foil, spray with non-stick pan spray.
Toss onions and garlic together and season with salt and pepper; place on foil. Roast for 5 minutes and then toss.
Meanwhile:.
Season salmon with salt and pepper, paprika, turmeric, cumin and cayenne pepper.
Place salmon fillets on onions. Drizzle with olive oil. Bake salmon 10-12 minutes in preheated oven, or until it flakes easily with a fork.
Lay slamon on a serving dish of lentils and top with the onions.

Nutrition Facts : Calories 307.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 52.3, Sodium 89.5, Carbohydrate 24.1, Fiber 8.7, Sugar 3.4, Protein 32.8

HONEY MUSTARD GRILLED SALMON WITH PUY LENTILS

Honey mustard grilled salmon with puy lentils image

A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon

Provided by Sara Buenfeld

Categories Dinner

Time 25m

Number Of Ingredients 20

Ingredients

1 lemon, zested and juiced
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions , sliced
175g cooked beetroot (not in vinegar), diced
250g pack ready-to-eat puy lentils
10 basil leaves
2 big handfuls rocket
1 lemon, zested and juiced
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions , sliced
175g cooked beetroot (not in vinegar), diced
250g pack ready-to-eat puy lentils
10 basil leaves
2 big handfuls rocket

Steps:

Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.
Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins - there is no need to turn the salmon over until it flakes easily when tested with a knife.
Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.

Nutrition Facts : Calories 564 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

Tips:

Choose the right salmon: Select a fresh, wild-caught salmon fillet with vibrant pink flesh and no fishy odor. If using frozen salmon, thaw it completely before cooking.
Cook the lentils perfectly: Rinse the lentils thoroughly before cooking to remove any debris or impurities. Use a ratio of 1 cup lentils to 2 cups water or broth for perfectly cooked lentils that are tender but still hold their shape.
Season the lentils well: Don't skimp on the seasonings for the lentils. A combination of cumin, coriander, turmeric, and garam masala adds a warm, aromatic flavor that complements the salmon beautifully.
Roast the salmon to perfection: Preheat the oven to the correct temperature and cook the salmon for the recommended time to ensure it is cooked through but still moist and flaky.
Serve the salmon and lentils together: Place a generous portion of lentils on a plate and top with a roasted salmon fillet. Garnish with fresh herbs like cilantro or parsley for a pop of color and flavor.

Conclusion:

This recipe for Salmon on a Bed of Lentils is a delicious and healthy meal that is easy to prepare. The combination of tender salmon and flavorful lentils creates a satisfying and nutritious dish that is perfect for lunch or dinner. With its vibrant colors and aromatic spices, this recipe is sure to impress your friends and family. So, gather your ingredients, follow the steps, and enjoy this culinary delight!