Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe
Introduction
This perfect baked salmon with lentils and lemon herb sauce is a wholesome and flavorful meal that’s both nutritious and satisfying. The combination of tender salmon, hearty lentils, and a zesty lemon dressing makes it a delightful dish for any dinner occasion.
Ingredients
- 1 cup black lentils
- 1 cup red quinoa
- 4 cups chicken or vegetable broth
- 12 ounces salmon
- 2-3 cups green beans or other vegetables
- 1 cup purple sauerkraut (optional)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic
- Generous pinch of salt (to taste)
- Quick squeeze of honey or agave (to taste)
- 1/4 cup chopped parsley (optional)
Instructions
- Step 1: Preheat the oven to 450 degrees Fahrenheit. Rinse the lentils and quinoa thoroughly, then place them in a large oven-safe skillet or casserole dish with the broth. Bake for 45-50 minutes or until the lentils and quinoa are almost fully cooked. Remove from the oven and fluff with a fork.
- Step 2: Prepare the lemon herb sauce by blending the olive oil, lemon juice, garlic, salt, honey or agave, and parsley (if using) in a food processor or shaking vigorously in a jar. Reserve about half of the dressing for serving.
- Step 3: Place the salmon, skin side down, and your choice of vegetables on top of the lentils in the skillet. Drizzle or brush with half of the lemon dressing. Return to the oven and bake for 10 more minutes. Broil for an additional 2 minutes to finish cooking the salmon. If the salmon needs more time, turn off the oven and let it sit inside for a few minutes until done.
- Step 4: Serve the salmon and lentils with the reserved lemon herb sauce and purple sauerkraut if desired for a tangy, crunchy contrast.
Tips & Variations
- Substitute green beans with asparagus or broccoli for variety in your vegetable choice.
- Add fresh dill or basil to the lemon sauce for an extra herbal note.
- Use lime juice instead of lemon juice for a slightly different citrus flavor.
- If you prefer a milder sauce, reduce the amount of garlic or omit the honey/agave for less sweetness.
Storage
Store leftover salmon and lentils in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the salmon. The lemon herb sauce is best kept separate and added fresh when serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish for this recipe?
Yes, you can substitute salmon with other firm fish like trout or cod, though cooking times may vary slightly based on thickness.
Do I need to soak the lentils before cooking?
No, black lentils do not require soaking and cook well when baked with the broth as directed in the recipe.
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Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe
- Total Time: 1 hour 15 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A nutritious and flavorful meal featuring tender baked salmon served over a hearty bed of black lentils and red quinoa, complemented by a refreshing lemon herb sauce and optional purple sauerkraut for an adventurous twist.
Ingredients
Scale
Grains and Lentils
- 1 cup black lentils
- 1 cup red quinoa
- 4 cups chicken or vegetable broth
Protein and Vegetables
- 12 ounces salmon fillet
- 2–3 cups green beans or other vegetables of choice
- 1 cup purple sauerkraut (optional)
Lemon Herb Sauce
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic
- Generous pinch of salt (to taste)
- Quick squeeze of honey or agave (to taste)
- 1/4 cup chopped parsley (optional)
Instructions
- Prepare Lentils and Quinoa: Preheat your oven to 450°F (232°C). Rinse the black lentils and red quinoa thoroughly. Place them in a large oven-safe skillet or casserole dish and pour in the 4 cups of chicken or vegetable broth. Bake uncovered for 45-50 minutes until the grains are almost fully cooked. Once done, remove from the oven and fluff gently with a fork.
- Make Lemon Herb Sauce: Combine the olive oil, lemon juice, garlic clove, salt, honey or agave, and optional parsley in a food processor and blend until smooth, or alternatively, shake vigorously in a sealed jar. Set about half of this dressing aside for serving later.
- Bake Salmon and Vegetables: Place the salmon fillet skin side down on top of the baked lentils and quinoa in the skillet. Add your choice of 2-3 cups of green beans or other vegetables around the salmon. Drizzle or brush half of the lemon herb dressing evenly over the salmon and vegetables. Return the skillet to the oven and bake for another 10 minutes. Then broil on high for 2 minutes to finish the salmon with a slight crust. If the salmon needs more cooking, turn off the oven and let it rest inside for a few minutes until fully cooked.
- Serve: Plate the baked salmon with lentils and quinoa, drizzle with the reserved lemon herb sauce, and serve with purple sauerkraut if desired for an extra tangy and adventurous flavor.
Notes
- Choose skin-on salmon for extra flavor and easier handling, but you can use skinless if preferred.
- You can substitute green beans with asparagus, broccoli, or your favorite vegetables.
- Adjust salt and honey/agave in the dressing to balance acidity and sweetness to your liking.
- Using a casserole dish or skillet that is oven-safe and large enough to hold all ingredients ensures even cooking.
- Broiling for the last 2 minutes gives the salmon a lovely finish but watch closely to avoid overcooking.
- Optional parsley adds freshness but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked salmon, lentils, quinoa, lemon herb sauce, healthy dinner, one-pan meal, easy salmon recipe
