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Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe

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4.2 from 40 reviews

A wholesome and flavorful recipe featuring perfectly baked salmon atop a hearty bed of black lentils and red quinoa, complemented by a refreshing lemon herb sauce and optional purple sauerkraut for a unique tangy twist. This dish combines nutritious ingredients with simple baking techniques to deliver a satisfying and balanced meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 cup black lentils
  • 1 cup red quinoa
  • 4 cups chicken or vegetable broth
  • 12 ounces salmon fillet (skin on)
  • 2-3 cups green beans or other vegetables of choice
  • 1 cup purple sauerkraut (optional, for adventurous eaters)

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

  1. Prepare Lentils and Quinoa: Preheat your oven to 450°F (232°C). Rinse the black lentils and red quinoa thoroughly under cold water to remove any debris or bitterness. In a large oven-safe skillet or casserole dish, combine the rinsed lentils, quinoa, and 4 cups of chicken or vegetable broth. Place the dish in the preheated oven and bake for 45-50 minutes until the lentils and quinoa are almost fully cooked but still hold a slight firmness. Remove from the oven and fluff the mixture gently with a fork to separate the grains.
  2. Make the Lemon Herb Sauce: In a food processor, blend together the olive oil, lemon juice, garlic clove, salt, honey or agave, and chopped parsley if using, until smooth and emulsified. Alternatively, you can shake all the ingredients vigorously in a jar. Set aside about half of this dressing for serving.
  3. Cook the Salmon and Vegetables: After fluffing the lentils and quinoa, arrange the salmon fillet skin-side down on top of the mixture in the baking dish. Add your choice of green beans or other vegetables around and over the grains. Drizzle or brush half of the prepared lemon herb sauce over the salmon and vegetables. Return the dish to the oven and bake for an additional 10 minutes. Then switch the oven to broil and broil the salmon for 2 minutes to get a nice finish. If the salmon needs more cooking time after broiling, turn off the oven and let it sit inside for a few more minutes to finish gently.
  4. Serve: Once the salmon is fully cooked and flaky, serve each portion with a spoonful of the reserved lemon herb sauce on top. For an adventurous touch, add a side of purple sauerkraut to complement the flavors with its tangy and fermented note.

Notes

  • You can substitute the salmon for other types of fish, but adjust the cooking time accordingly.
  • If you prefer, swap chicken broth for vegetable broth to keep the dish vegetarian (without salmon).
  • The purple sauerkraut is optional but adds a unique flavor and color contrast.
  • The lentils and quinoa can be cooked in advance and baked later with the salmon to save time.
  • Adjust the sweetness in the sauce with honey or agave according to your taste preference.
  • Use a food processor for a smoother sauce or a jar for a more rustic texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/perfect-baked-salmon-with-lentils-and-lemon-herb-sauce-recipe/