Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe
A wholesome and flavorful recipe featuring perfectly baked salmon atop a hearty bed of black lentils and red quinoa, complemented by fresh green vegetables and a zesty lemon herb sauce. This dish combines nutritious ingredients with simple oven baking techniques to deliver a balanced, healthy meal that’s both satisfying and vibrant.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup black lentils
- 1 cup red quinoa
- 4 cups chicken or vegetable broth
- 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 to remove any debris. Combine them in a large oven-safe skillet or casserole dish with the chicken or vegetable broth. Place the dish in the oven and bake for 45 to 50 minutes, or until the lentils and quinoa are almost fully cooked. Once done, remove the dish and fluff the grains gently with a fork to separate them.
- Make Lemon Herb Sauce: In a food processor, blend together the olive oil, lemon juice, garlic clove, salt, and honey or agave until smooth. Alternatively, you can shake these ingredients vigorously in a jar until well combined. Reserve about half of this dressing for serving later.
- Cook the Salmon and Vegetables: After the lentils and quinoa are ready, arrange the salmon fillet skin side down on top of the lentil mixture. Add green beans or your choice of vegetables around or on top of the lentils as well. Drizzle or brush half of the lemon herb dressing over the salmon and vegetables. Place the skillet back in the oven and bake for 10 minutes. Then, switch to broil for an additional 2 minutes to give the salmon a slight crisp on top. If the salmon needs further cooking depending on thickness, turn off the oven and let it rest inside for a few minutes to finish cooking through.
- Serve: Once the salmon is fully cooked and flaky, serve it alongside the lentils and vegetables. Drizzle with the reserved lemon herb sauce and serve with a side of purple sauerkraut if desired for an adventurous flavor twist.
Notes
- You can substitute green beans with asparagus, broccoli, or any sturdy vegetable that roasts well.
- The broth can be chicken or vegetable depending on dietary preference or availability.
- Adjust the lemon herb sauce sweetness by adding more or less honey/agave according to taste.
- The salmon’s cooking time may vary based on thickness; allow it to rest in the warm oven to finish cooking gently without drying out.
- Purple sauerkraut adds a tangy, probiotic-rich side that complements the dish’s flavors but is optional.
Keywords: baked salmon recipe, lentils and quinoa, lemon herb sauce, healthy salmon dish, gluten free dinner, oven baked salmon, nutritious salmon meal
