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
