Salmon With Lentils Recipes

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BROILED SALMON WITH MEDITERRANEAN LENTILS



Broiled Salmon with Mediterranean Lentils image

I used to weight-train to keep myself in shape for my work as a volunteer firefighter, and I often prepared this dish. It's loaded with fiber, protein and antioxidants. Now that I'm a stay-at-home mom, I make it to give me energy to chase the little ones. -Dawn Bryant, Thedford, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 16

1 small carrot, julienned
1/4 cup chopped onion
1 tablespoon olive oil
1/2 cup dried lentils, rinsed
1/2 cup dried green split peas
2 garlic cloves, minced
2 teaspoons capers, drained
2-1/2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
SALMON:
4 salmon fillets (4 ounces each)
Butter-flavored cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, saute carrot and onion in oil until tender. Add the lentils, peas, garlic and capers; cook and stir 3 minutes longer., Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Stir in lemon juice., Spritz fillets with butter-flavored spray; sprinkle with salt and pepper. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork. Serve with lentil mixture.

Nutrition Facts : Calories 422 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 568mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 14g fiber), Protein 35g protein.

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

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

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

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

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.

SALMON WITH LENTILS



Salmon With Lentils image

This is a Ina Garten recipe that looked delicious and healthy! I haven't tried it but I sure plan to!!

Provided by Japanese Delight

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb french green lentil
1/4 cup 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 leave
2 teaspoons kosher salt
3/4 teaspoon fresh 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 chicken stock
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
4 (8 ounce) center-cut salmon fillets, skin removed

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.

Nutrition Facts : Calories 700.4, Fat 23.3, SaturatedFat 3.6, Cholesterol 119.4, Sodium 1288.7, Carbohydrate 58.3, Fiber 21, Sugar 11.3, Protein 63.8

JAMIE OLIVER SALMON WITH PROSCIUTTO AND LENTILS



Jamie Oliver Salmon With Prosciutto and Lentils image

A full meal, with fish, prosciutto and lentils. It takes almost no time to prepare, but it seems like a millions bucks...

Provided by r8brito

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 (450 g) can lentils
4 (250 g) salmon fillets, skinned and pin-boned
1 pinch salt
1 pinch fresh ground black pepper
8 slices prosciutto
4 tablespoons olive oil
1 lemon, juice of
2 good handfuls mixed herbs, chopped (parsley, chives and dill)
3 large handfuls spinach, chopped
1 glass plain yogurt, lightly seasoned with
salt and pepper

Steps:

  • Preheat the oven to 425 degrees F=220 degrees celsius. Drain the lentils and put into a pot and cover with water. Bring to a boil on med-high and then turn heat down and simmer until tender (This only takes about 5-10 minutes).
  • Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. You can either wrap them whole or, wrap in the middle of the fillets, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
  • While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking. Also go ahead and chop up all your herbs.
  • Drain away the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Divide the lentils among 4 plates. Place a salmon fillet on top of your pile of lentils, and finish with a drizzle of lightly seasoned yogurt.

Nutrition Facts : Calories 570, Fat 25, SaturatedFat 4, Cholesterol 115, Sodium 228.9, Carbohydrate 23.5, Fiber 8.9, Sugar 2.3, Protein 61.4

SALMON WITH LENTILS



Salmon with Lentils image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for drizzling
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots, diced
3 cloves garlic, chopped
1 tablespoon tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6-ounce center-cut skinless salmon fillets
Kosher salt and freshly ground pepper
1 tablespoon honey
Juice of 1 lemon

Steps:

  • Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
  • Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
  • Reserve about 1 cup lentils for Warm Beet and Lentil Salad. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
  • Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
  • Turn leftover lentils into Warm Beet and Lentil Salad With Goat Cheese.

Nutrition Facts : Calories 648 calorie, Fat 32 grams, SaturatedFat 6 grams, Cholesterol 70 milligrams, Sodium 316 milligrams, Carbohydrate 52 grams, Fiber 11 grams, Protein 41 grams, Sugar 10 grams

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Top Asked Questions

How to cook salmon and lentils in the oven?
Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste. 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.
How to cook salmon and lentils with prosciutto?
Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. While the salmon is in the oven and the lentils are simmering, season the plain yogurt with salt and pepper to your liking.
How to cook lentils and quinoa with lemon dressing?
Set about half of the dressing aside. SALMON: When the lentils and quinoa are done, place the salmon and any other vegetables you want on top of the lentils (skin side down) and drizzle or brush with half of the lemon dressing. Bake for another 10 minutes. Broil for the last 2 minutes.
How to cook lentils in a pan?
Make the lentils: Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes.

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