One Pan Salmon with Fennel and Lentils
A one-pan salmon dish with fennel, lentils, and peas.
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