If you’re looking for a wholesome, satisfying dinner that’s packed with protein and fresh flavors, this Baked Salmon with Lentils recipe is the perfect choice. Tender oven-baked salmon rests on a hearty bed of black lentils and quinoa, finished with a bright lemon herb sauce that brings every bite to life. It’s an easy meal that’s ideal for weeknight dinners and special occasions alike.
Why You’ll Love This Recipe
- Rich in protein and fiber for a filling meal.
- Fresh lemon herb sauce adds bright, vibrant flavor.
- Everything bakes together with minimal cleanup.
- Perfect for meal prep and leftovers.
- Naturally gluten-free and family-friendly.
- Balanced with healthy fats, whole grains, and vegetables.
Ingredients
- 1 cup black lentils
- 1 cup red quinoa
- 4 cups chicken or vegetable broth
- 12 ounces salmon fillets
- 2–3 cups green beans or preferred vegetables
- 1 cup purple sauerkraut (optional)
Lemon Herb Sauce
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 garlic clove
- Salt, to taste
- Honey or agave syrup, to taste
- ¼ cup chopped parsley (optional)
Instructions
- Preheat the oven to 450°F (230°C).
- Rinse the lentils and quinoa thoroughly.
- Place both into a large oven-safe skillet or casserole dish with the broth.
- Bake for 45–50 minutes until the lentils are tender and most of the liquid has been absorbed.
- Fluff gently with a fork.
- While the grains cook, blend together the olive oil, lemon juice, garlic, salt, honey, and parsley until smooth.
- Reserve half of the sauce for serving.
- Arrange the salmon fillets skin-side down over the lentils and quinoa.
- Add the green beans around the salmon.
- Brush the salmon and vegetables with half of the lemon herb sauce.
- Bake for about 10 minutes.
- Broil for the final 2 minutes until the salmon develops a lightly golden top.
- If needed, turn off the oven and allow the Baked Salmon with Lentils to rest for several minutes until perfectly cooked.
- Serve with the reserved lemon herb sauce and optional purple sauerkraut.
Tips & Tricks
- Cook salmon until it flakes easily with a fork but remains moist.
- French green lentils also work well if black lentils aren’t available.
- Try asparagus, broccoli, Brussels sprouts, or zucchini instead of green beans.
- Fresh parsley provides the brightest flavor, but dill or cilantro are delicious alternatives.
- Use wild-caught salmon for richer flavor when available.
Details
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Gluten-Free, High-Protein, Dairy-Free (if served without cheese), Family-Friendly
Notes
- Vegetable broth keeps the recipe vegetarian if replacing salmon with roasted chickpeas or tofu.
- Serve with crusty bread or a crisp green salad.
- Add sliced avocado for extra creaminess.
- A sprinkle of feta cheese pairs beautifully with the lemon herb flavors.
Nutrition (Approximate Per Serving)
- Calories: 610
- Protein: 37g
- Carbohydrates: 34g
- Fat: 35g
- Fiber: 10g
- Sugar: 3g
FAQ
Can I make Baked Salmon with Lentils ahead of time?
Yes. Prepare the lentils and quinoa a day ahead, then bake the salmon just before serving for the freshest texture.
Can I use frozen salmon?
Absolutely. Thaw completely and pat dry before baking.
Which lentils work best?
Black lentils and French green lentils both hold their shape well and provide excellent texture.
How do I know when salmon is done?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Can I replace quinoa?
Yes. Brown rice, farro, or barley are excellent substitutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze without the fresh sauce for up to 2 months.
Reheating: Warm gently in a 325°F oven or microwave in short intervals to avoid drying out the salmon. Add the reserved sauce after reheating.
Similar Recipes
easy Baked Salmon with Lentils
Ingredients
- 1 cup black lentils
- 1 cup red quinoa
- 4 cups chicken or vegetable broth
- 12 ounces salmon fillets
- 2 –3 cups green beans or preferred vegetables
- 1 cup purple sauerkraut optional
Lemon Herb Sauce
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 garlic clove
- Salt to taste
- Honey or agave syrup to taste
- ¼ cup chopped parsley optional
Instructions
- Preheat the oven to 450°F (230°C).
- Rinse the lentils and quinoa thoroughly.
- Place both into a large oven-safe skillet or casserole dish with the broth.
- Bake for 45–50 minutes until the lentils are tender and most of the liquid has been absorbed.
- Fluff gently with a fork.
- While the grains cook, blend together the olive oil, lemon juice, garlic, salt, honey, and parsley until smooth.
- Reserve half of the sauce for serving.
- Arrange the salmon fillets skin-side down over the lentils and quinoa.
- Add the green beans around the salmon.
- Brush the salmon and vegetables with half of the lemon herb sauce.
- Bake for about 10 minutes.
- Broil for the final 2 minutes until the salmon develops a lightly golden top.
- If needed, turn off the oven and allow the Baked Salmon with Lentils to rest for several minutes until perfectly cooked.
- Serve with the reserved lemon herb sauce and optional purple sauerkraut.
Notes
- Vegetable broth keeps the recipe vegetarian if replacing salmon with roasted chickpeas or tofu.
- Serve with crusty bread or a crisp green salad.
- Add sliced avocado for extra creaminess.
- A sprinkle of feta cheese pairs beautifully with the lemon herb flavors.
Conclusion
This Baked Salmon with Lentils recipe is a nutritious, flavorful dinner that combines tender salmon, hearty lentils, fluffy quinoa, and a bright lemon herb sauce into one satisfying meal. Whether you’re preparing a healthy weeknight dinner or planning meals for the week ahead, this recipe delivers delicious results with minimal effort.