Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe
A wholesome and flavorful dish featuring perfectly baked salmon served alongside nutritious black lentils and red quinoa, complemented by fresh green beans and a zesty lemon herb sauce. This recipe balances protein, fiber, and vibrant flavors for a healthy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Main 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)
Lemon Herb Sauce
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic, minced
- Generous pinch of salt (to taste)
- Quick squeeze of honey or agave syrup (to taste)
- 1/4 cup chopped parsley (optional)
Instructions
- Prepare the Lentils and Quinoa: Rinse 1 cup black lentils and 1 cup red quinoa under cold water. In a pot, combine lentils, quinoa, and 4 cups of chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until the lentils and quinoa are tender and broth is absorbed. Drain any excess liquid if necessary.
- Cook the Vegetables: While the lentils and quinoa are cooking, steam or boil 2–3 cups of green beans or your choice of vegetables until crisp-tender, about 5-7 minutes. Drain and set aside.
- Prepare the Lemon Herb Sauce: In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, minced garlic clove, a pinch of salt, and a small squeeze of honey or agave syrup until emulsified. Stir in 1/4 cup chopped parsley if using. Adjust seasonings to taste.
- Preheat the Oven and Prepare Salmon: Preheat your oven to 400°F (200°C). Place the 12 ounces of salmon on a lined baking sheet, skin-side down if it has skin. Season with salt and pepper to taste.
- Bake the Salmon: Bake the salmon in the preheated oven for 12-15 minutes or until it flakes easily with a fork and is cooked through but still moist.
- Plate the Dish: On each plate, serve a portion of the lentils and quinoa, arrange green beans or other vegetables on the side, and top with a piece of the baked salmon. Add a spoonful of purple sauerkraut if desired for a tangy flavor contrast. Drizzle the lemon herb sauce generously over the salmon and vegetables.
Notes
- You can substitute the salmon with other fish like trout or cod if preferred.
- Lemon herb sauce can be made ahead and stored refrigerated for up to 3 days.
- For a vegetarian version, omit the salmon and serve the lentils and quinoa with extra vegetables and sauce.
- Use vegetable broth instead of chicken broth to keep the dish vegetarian or vegan (excluding salmon).
- Adjust the honey/agave in the sauce to your preferred level of sweetness for balance.
