This baked salmon with lentil pilaf is a simple and easy recipe that tastes great. The salmon is baked to perfection resting on a simple lentil pilaf with shallots. The best part is that it is ready in 30 minutes.
When I want a healthy meal that is easy to make and takes less than 30 minutes from start to finish this is one of go-to meals. It is really simple with fresh and healthy ingredients. The best part is that this recipe is easily scalable so you can feed your whole family in the same amount of time which makes this a perfect recipe to pull out during the week. This is also one of my favorites for when I am meal prepping since I can get 4 meals in 30 minutes.
In this recipe
There isn’t a lot going on here which makes it perfect to just throw it together or if you go shopping everything fits nicely in the basket.
Salmon: get 2 nice pieces of salmon that are generally the same thickness throughout. See below for cooking tips on baking salmon evenly.
Fresh peppercorns: while you can use previously ground pepper if you have fresh peppercorns, they will add fruitiness or spiciness depending on the type of peppercorn. For this recipe I use pink.
Lemon: this will help brighten the flavors of the salmon and lentils and cut through the fattiness of the fish.
Lentils: green or brown are preferred for this recipe as red lentils will become mushy.
The trick to making baked salmon.
When purchasing salmon, you always want to find pieces that are similar in size but also carry the same thickness throughout the filet. This isn’t always possible depending on when you get to the store and the available cuts. When you have a piece of salmon that is considerably thicker on one side than the other, you can fold the thinner side in on itself the meat facing out.
This will help cook the salmon more evenly. The weight of the thicker part will keep the smaller end folded and more like a solid piece. You want to make sure that there is oil on the meat side before placing it on the sheet pan.
Brown or green lentils?
In my lentil salad recipe, I talk about the different kinds of lentils and what are some good uses for them. However, green and brown are going to be your best bet for this recipe. They hold their shape without disintegrating into mush when they are cooked. This is important for when you add them to the pan with the onions and celery, so you don’t end up with a pile of inconsistent mush. I know that isn’t the best image.
Making baked salmon with lentil pilaf 30 minutes
The way I get this done in 30 minutes is to start with preheating the oven and then turning the pot with the vegetable broth and lentils on high to get them boiling. While I am waiting for the broth to boil, that is when I cut my celery, onion, and garlic and zest my lemon. If the lentils are boiling by then I will cover, reduce the heat to a simmer, and set a timer for 10 minutes.
While that is counting down, I will prepare the salmon oil mixture and spoon a small amount of the oil on the skin to help prevent sticking and spoon the rest on top. Once the timer goes off I will pop the salmon into the oven and set for another 10 minutes. That is when I will start cooking the onions and celery with the bay and thyme. By the time all of that is done cooking the lentils should be ready, add them to the pan and toss. Then when the time goes off you have a completed meal. Enjoy!
Looking for other fish recipes?
Baked Salmon with Lentil Pilaf
Equipment
- Sheet pan
- Saucepan
- Skillet
- Mixing Bowl
Ingredients
- 1 pound salmon 2 filets
- 2 cups vegetable broth
- 1 cup celery chopped
- 1 cup red onion chopped
- ½ cup lentils
- 2 bay leaves fresh
- 1½ tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon thyme fresh
- 1 tablespoon garlic chopped
- ½ teaspoon salt
Oil Mixture
- 2 tablespoons olive oil
- 1 tablespoon thyme fresh
- 1 tablespoon lemon zest
- 1 tablespoon thyme fresh
- 1 tablespoon garlic chopped
- ½ tablespoon ground pepper
Instructions
- Preheat the oven to 375°F, 190°C or gas mark 5.
Making the lentil pilaf
- Bring a saucepan with vegetable broth and lentils to a boil. Cover and reduce the heat to simmer. Cook for 15-20 minutes until they are tender but not mushy. Remove from the heat and set aside.
- When the lentils are halfway done, in a pan heat the oil over medium high heat, add the onion, salt, celery, bay leaves, and thyme. Cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
- Add the lentils, stir, remove from the heat and add the lemon juice.
Making the salmon
- In a bowl combine oil mixture ingredients and spoon a small amount of the oil over the bottom of the fish. Place the salmon skin side down on the sheet pan and spoon the remaining oil mixture on top.
- When the lentils are halfway done put the salmon in the oven and cook for 8-12 minutes, depending on thickness, until done. Place over lentils and serve.
Nutrition
