Pan-fried salmon with lentil salad

Pan-fried salmon with lentil salad


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This is a delightful pairing of two magic foods—lentils and salmon—plus other magic foods like tomatoes, red onion, olive oil and vinegar. Salmon is high in omega-3s and is a good source of protein. Enjoy this light and fresh dish on a warm evening—it's quick and easy to cook.

Patsy Jamieson, Diane Temple

Serves: 4 

  • 4 small salmon fillets (about 150 g each skin on
  • freshly ground black pepper to taste
  • olive oil cooking spray
  • 400-g can lentils, drained and rinsed
  • 1 punnet (250 g) cherry tomatoes, quartered
  • 1 Lebanese cucumber, chopped
  • ½ small red onion, finely chopped
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon lemon zest
  • lemon wedges
  • salad greens with an olive oil and vinegar dressing, to serve

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. To make the salad: combine lentils, tomatoes, cucumber and onion in a bowl. Whisk together oil, vinegar, lemon juice, thyme and zest. When ready to serve, mix dressing with lentil mixture.
  2. For the salmon: heat a large frying pan and season the salmon with freshly ground black pepper. Spray both sides of salmon pieces with olive oil spray. Cook salmon, skin side down first, for 3 minutes each side or until cooked to your liking.
  3. Spoon the lentil salad onto plates and top each serving with a piece of salmon. Garnish with lemon wedges and serve with a green salad.

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