Salmon with Fennel and Lentils

A healthy meal featuring a flaky salmon fillet served over lentils and peas with fennel and lemon.

This recipe offers a healthy and flavorful meal for beginners, combining salmon with fennel, peas, and lentils. It's designed to be easy to prepare and visually appealing, encouraging a healthy lifestyle.

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Prep Time 15

Cook Time 25

Resting Time 10

Total Time 50

Servings: 6 servings

Course: Dinner

Ingredients Equipment Method Notes

Ingredients

For the Salmon and Fennel Mixture

2.5 tbs lemon-infused extra virgin olive oil
3 garlic cloves bruised
6 small fennel bulbs trimmed, cut into rough wedges
200 g fresh podded peas
2 cups chicken or vegetable stock
2 x 400g cans lentils rinsed, drained
1 pinch saffron optional
1 kg piece salmon skin on, pin-boned

For Serving

1/4 cup flat-leaf parsley leaves loosely packed, shredded
1 lemon zest finely grated, and halved for serving

Equipment

Oven
Cast-iron or heavy-based ovenproof frypan

Method

Preheat your oven to 200°C (180°C fan-forced).
Heat the oil in a large cast-iron or heavy-based ovenproof frypan over high heat. Add the garlic and fennel, and cook, tossing gently, for 1-2 minutes until fragrant. Add the peas, stock, lentils, and saffron (if using). Season and stir to combine. Bring to a boil, then remove from heat.
Season the salmon all over. Place the salmon, skin-side down, over the fennel mixture. Bake for 10-15 minutes, until the salmon is medium-rare with an opaque outer edge and a center that is still slightly translucent and bright pink, or cook to your preference. Remove from the oven and let it rest for 10 minutes.
To serve, place the pan in the middle of the table. Scatter with parsley and lemon zest. Serve with lemon halves.

Notes

The cost per serving is an estimate and includes staple ingredients. Actual costs may vary based on your local supermarkets.

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