One Pan Salmon with Fennel and Lentils is a wholesome, elegant dish that brings together tender salmon, aromatic fennel, and hearty lentils in one easy pan. This recipe is perfect for busy weeknights or relaxed family dinners while still feeling special.
Why You’ll Love This Recipe
This One Pan Salmon with Fennel and Lentils is packed with fresh, vibrant flavors and comes together with minimal cleanup. The fennel adds a delicate sweetness, while lentils make the dish filling and nutritious. It’s simple, balanced, and family-friendly.
Ingredients
- 2 1/2 tbsp lemon-infused extra virgin olive oil
- 3 garlic cloves, bruised
- 6 small fennel bulbs, trimmed and cut into wedges
- 200g fresh podded peas
- 2 cups (500ml) chicken or vegetable stock
- 2 x 400g cans lentils, rinsed and drained
- Pinch saffron (optional)
- 1kg salmon, skin on, pin-boned
- 1/4 cup flat-leaf parsley, shredded
- Zest of 1 lemon
- Lemon halves, for serving
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Heat olive oil in a large ovenproof pan over high heat. Add garlic and fennel, cooking for 1–2 minutes until fragrant.
- Stir in peas, stock, lentils, and saffron. Season well and bring to a boil, then remove from heat.
- Season the salmon and place it skin-side down over the mixture.
- Bake for 10–15 minutes until the salmon is just cooked with a slightly translucent center.
- Rest for 10 minutes before serving this One Pan Salmon with Fennel and Lentils.
- Garnish with parsley, lemon zest, and serve with lemon halves.
Tips & Tricks
- Don’t overcook the salmon; it continues cooking while resting.
- Swap peas with green beans or spinach for variation.
- Use vegetable stock for a lighter flavor.
- Add a drizzle of olive oil before serving for extra richness.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking, One-Pan
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
- You can replace fresh salmon with salmon fillets for easier serving.
- Add crusty bread or rice on the side for a complete meal.
Nutrition (Approximate)
- Calories: 420 kcal
- Protein: 35g
- Carbohydrates: 28g
- Fat: 18g
FAQ
Can I use dried lentils instead of canned?
Yes, but cook them separately before adding to the pan.
What does fennel taste like with salmon?
Fennel adds a mild, slightly sweet, anise-like flavor that pairs beautifully with salmon.
Can I make this recipe ahead of time?
You can prep the base ahead, but bake the salmon fresh for best texture.
Is this recipe healthy?
Yes, this One Pan Salmon with Fennel and Lentils is rich in protein, fiber, and healthy fats.
Can I use frozen salmon?
Yes, just thaw completely before cooking.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze without garnish for up to 2 months
- Reheating: Warm gently in the oven or stovetop to avoid drying out
Similar Recipes
One Pan Salmon with Fennel and Lentils
Ingredients
- Ingredients
- 2 1/2 tbsp lemon-infused extra virgin olive oil
- 3 garlic cloves bruised
- 6 small fennel bulbs trimmed and cut into wedges
- 200 g fresh podded peas
- 2 cups 500ml chicken or vegetable stock
- 2 x 400g cans lentils rinsed and drained
- Pinch saffron optional
- 1 kg salmon skin on, pin-boned
- 1/4 cup flat-leaf parsley shredded
- Zest of 1 lemon
- Lemon halves for serving
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Heat olive oil in a large ovenproof pan over high heat. Add garlic and fennel, cooking for 1–2 minutes until fragrant.
- Stir in peas, stock, lentils, and saffron. Season well and bring to a boil, then remove from heat.
- Season the salmon and place it skin-side down over the mixture.
- Bake for 10–15 minutes until the salmon is just cooked with a slightly translucent center.
- Rest for 10 minutes before serving this One Pan Salmon with Fennel and Lentils.
- Garnish with parsley, lemon zest, and serve with lemon halves.
Notes
- You can replace fresh salmon with salmon fillets for easier serving.
- Add crusty bread or rice on the side for a complete meal
Conclusion
This One Pan Salmon with Fennel and Lentils is the perfect balance of simplicity and sophistication. With minimal prep and maximum flavor, it’s a recipe you’ll return to again and again.