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Salmon on a bed of lentils

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Recipe Ingredients

  • 2¼ cups water
  • 1 cup brown lentils
  • Salt and pepper
  • 4 pieces salmon fillet (170g each) with skin
  • 1 to 2 oranges
  • 1 tsp Dijon mustard
  • 2 tbsp plus 1 tsp olive oil
  • ½ cup loosely packed fresh basil leaves
  • 2 medium shallots (¼ cup), finely chopped
  • ½ cup loosely packed fresh parsley leaves, chopped

Recipe Directions

  1. Preheat oven to 200°C. In a small pot, combine water, lentils and ½ teaspoon salt. Heat to boiling on high. Reduce heat to low. Cover and simmer for 20 to 30 minutes or until lentils are tender. Drain.
  2. While the lentils are simmering, spray a 30cm x 20cm glass baking dish with nonstick cooking spray. Arrange salmon in prepared dish, skin-side down. Sprinkle with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Roast salmon for 15 to 20 minutes or until just opaque throughout.
  3. While the salmon is roasting, prepare orange-basil dressing: from oranges, grate 1 teaspoon peel and squeeze ⅓ cup juice. In a small bowl, whisk orange peel and juice with mustard, 2 tablespoons oil, ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Stir in basil.
  4. In a large nonstick frying pan, heat remaining 1 teaspoon oil on medium. Add shallots and cook for 2 minutes, stirring. Stir in lentils. Remove pan from heat. Stir in parsley and half of dressing (about ¼ cup). Spread lentil mixture on a platter. Arrange salmon on top of lentils and drizzle with remaining dressing.

EACH SERVING About 2 100kJ, 48g protein, 33g carbohydrate, 19g total fat (3g saturated), 15g fibre, 93mg cholesterol, 675mg sodium.

Each Serving:

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