easy Baked Salmon with Lentils
Baked Salmon with Lentils combines flaky salmon, black lentils, quinoa, and green beans in one healthy meal.
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.