Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Herb-crusted salmon with creamed lentils recipe

1 star
2 star
3 star
4 star
5 star

8 ratings

An easy salmon recipe that's really easy-to-assemble and ideal for a midweek supper. Topping fresh salmon fillets with a lemon, parsley and breadcrumb crust adds delicious texture serving with hearty lentils in a horseradish cream makes this meal all the more satisfying. See method

Serves 4
5 mins to prepare and 45 mins to cook
594 calories / serving

Ingredients

2 tbsp olive oil
1 onion, sliced
1 garlic clove, finely chopped
300g (10oz) green lentils
3 thyme sprigs
500ml (17fl oz) chicken stock
30g panko breadcrumbs
1 lemon, zested and juiced
4 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp single cream
1 tbsp horseradish sauce
4 boneless salmon fillets
mixed salad, to serve (optional)

Each serving contains

Energy
2495kj
594kcal 30%
Fat
25g 35%
Saturates
5g 23%
Sugars
4g 5%
Salt
1.8g 30%

of the reference intake
Carbohydrate 47.8g Protein 48.6g Fibre 1.2g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Heat 1 tbsp of the oil in a large, ovenproof pan. Add the onion and cook for 5 minutes, until softened. Add the garlic, cook for 1 minute, then stir in the lentils, thyme, stock and 100ml (3 1/2fl oz) water. Bring to the boil, then cover, and transfer to the oven for 30 minutes.
Meanwhile, in a bowl, mix the breadcrumbs with the remaining oil, lemon zest and parsley; season. Press the mixture firmly onto each salmon fillet and set aside.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Remove the lentils from the oven and stir in the lemon juice, cream and horseradish.
Increase the oven temperature to gas 6, 200°C, fan 180°C. Arrange the salmon on top of the lentils and return to the oven, uncovered, for a further 10 minutes, or until just cooked through. Serve with salad, if you like.