Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe
This Perfect Baked Salmon with Lentils and Lemon Herb Sauce is a wholesome, flavorful meal combining tender baked salmon with protein-rich black lentils and red quinoa. Served alongside vibrant green beans and a zesty lemon herb sauce, this dish offers a balanced nutrition profile and a delicious harmony of fresh, earthy, and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup black lentils
- 1 cup red quinoa
- 4 cups chicken or vegetable broth
- 12 ounces salmon
- 2–3 cups green beans or other vegetables
- 1 cup purple sauerkraut (optional)
Lemon Herb Sauce
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 clove garlic
- Generous pinch of salt (to taste)
- Quick squeeze of honey or agave (to taste)
- 1/4 cup chopped parsley (optional)
Instructions
- Cook Lentils and Quinoa: Rinse 1 cup black lentils and 1 cup red quinoa under cold water. In a medium pot, combine lentils, quinoa, and 4 cups of chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 25 minutes or until the lentils and quinoa are tender and the liquid is absorbed.
- Prepare the Salmon: Preheat your oven to 375°F (190°C). Place the 12 ounces of salmon on a baking sheet lined with parchment paper or foil. Season as desired with salt and pepper. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and is cooked through.
- Cook the Vegetables: While salmon is baking, steam or lightly sauté 2–3 cups of green beans or your choice of vegetables until tender but still crisp, about 4-6 minutes.
- Make the Lemon Herb Sauce: In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 1 minced clove garlic, a generous pinch of salt, and a quick squeeze of honey or agave to balance acidity. Stir in 1/4 cup chopped parsley if using.
- Assemble the Dish: Serve the baked salmon atop a bed of the cooked black lentils and red quinoa mixture. Arrange the green beans or vegetables on the side along with 1 cup purple sauerkraut if desired. Drizzle the lemon herb sauce generously over the salmon and vegetables for a fresh, tangy finish.
Notes
- You can substitute the black lentils with green lentils if preferred.
- For a vegetarian option, omit the salmon and add roasted tofu or tempeh.
- Adjust the seasoning and honey/agave in the lemon herb sauce to your taste preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
