Hey you. Yes, you. If you have ever struggled with dry, boring salmon, this is for you. I am going to show you how to make the juiciest, most tender baked salmon, and guess what? We are serving it over lentils with a fresh lemon herb sauce that will make your taste buds do a happy dance.
And because I have a little trick up my sleeve, you are going to cut down on cooking time without sacrificing flavor.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Baking sheet
- Parchment paper or aluminum foil
- Mixing bowls
- Small saucepan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Fork (for flaking the salmon)
Important Info
- Servings: 4 servings
- Estimated Cost: Around $15 for all the ingredients
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Calories per Serving: About 450 kcal
- Cook Method: Baking
- Season: Great for any season
- Courses: Main Course
- Cuisine: Mediterranean-inspired
- Diets: GlutenFreeDiet, LowCalorieDiet, HighProteinDiet
How to Make Perfect Baked Salmon with Lentils and Lemon Herb Sauce
Now I am going to tell you what ingredients you need to make this dish and how to prepare it.
Ingredients You Need
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Lentils
- 1 cup dried green lentils
- 2 cups water or vegetable broth
- ½ teaspoon salt
- ½ teaspoon cumin
For the Lemon Herb Sauce
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Salmon | Trout or cod |
| Green lentils | Brown lentils or canned lentils |
| Olive oil | Avocado oil or melted butter |
| Fresh parsley | Cilantro or basil |
| Fresh dill | Chives or thyme |
| Dijon mustard | Yellow mustard or whole grain mustard |
| Honey | Maple syrup or agave nectar |
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the salmon by patting it dry with a paper towel. Brush each fillet with olive oil, then sprinkle with salt, pepper, and garlic powder.
- Bake the salmon for 12-15 minutes, depending on thickness. It should be flaky and opaque in the center.
- Cook the lentils while the salmon is baking. Rinse them under cold water, then place them in a saucepan with water or broth, salt, and cumin. Bring to a boil, then reduce to a simmer and cook for 20 minutes or until tender. Drain any excess liquid.
- Make the lemon herb sauce by whisking together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper in a small bowl. Stir in the chopped parsley and dill.
- Assemble the dish by dividing the lentils onto plates, placing the salmon fillets on top, and drizzling with the lemon herb sauce.
- Serve warm and enjoy every bite.
Helpful Tips
- For extra juicy salmon, do not overbake it. Remove it from the oven when the internal temperature reaches 125°F, and let it rest.
- If your lentils are old, they might take longer to cook. Check them for doneness before draining.
- You can blend the lemon herb sauce if you prefer a smoother texture.
- Canned lentils can be used if you are short on time—just drain and rinse them before serving.
- Add a pinch of red pepper flakes to the sauce if you like a little heat.
What to Serve with Perfect Baked Salmon with Lentils and Lemon Herb Sauce
This dish is already a full meal, but if you want more, here are some ideas:
- Roasted asparagus or broccoli
- A simple side salad with vinaigrette
- Steamed rice or quinoa for extra carbs
- A crusty slice of bread to soak up the sauce
How Do You Serve the Recipe?
You can serve this straight from the plate, but if you want to be fancy, use a wide shallow bowl. The lentils hold the salmon nicely, and the sauce pools around it, making each bite perfect.
Where Do You Serve This Recipe the Most?
This is a great meal for a quiet dinner at home, but it is also fancy enough for date night. You can pack it for lunch since lentils hold up well, and it works for meal prep too.
Storage
Short-Term Storage (Room Temperature)
- If you are eating it within two hours, just keep it covered at room temperature.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.
Freezing
- You can freeze the cooked salmon and lentils separately for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use canned lentils instead of dried lentils?
Yes, you can. Just rinse and drain them well before using. You will not need to cook them, so they save time.
What if I do not have fresh herbs for the sauce?
You can use dried herbs instead, but reduce the amount by half since dried herbs are more concentrated in flavor.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125°F-130°F for medium doneness.
Can I make this recipe ahead of time?
Yes, you can cook the lentils and the sauce ahead of time. Store them separately in the fridge and bake the salmon fresh when ready to eat.
Is this recipe good for meal prep?
Yes, it is. You can store portions in meal prep containers and reheat them for quick, healthy meals during the week.
