Baked Salmon with Warm Lentils, Spinach, and Lemon-Herb Yogurt

Nutrition · per serving

Steps

1. 1

   Heat the oven to 220°C. Line a small baking tray or dish with baking paper for easy cleanup and even cooking.

2. 2

   Pat the salmon fillets dry well. Rub with olive oil, then season with 1/2 tsp of the salt, 1/4 tsp of the black pepper, the lemon zest, and lemon juice. Set aside while you start the lentils so the seasoning has a few minutes to absorb.

   2 fillets, about 150 g each salmon fillets, skin-on or skinless1 tbsp olive oil3/4 tsp, divided fine sea salt1/2 tsp, divided black pepper1 tsp lemon zest1 tbsp lemon juice
3. 3

   Place the green lentils, water, and bay leaf in a saucepan. Bring to a boil, then reduce to a gentle simmer and cook for 20 to 25 minutes until the lentils are tender but still holding their shape. Do not add salt at the beginning, as it can slow softening slightly.

   140 g dried green lentils, rinsed500 ml water1 bay leaf
4. 4

   While the lentils cook, stir together the yogurt, dill, chopped parsley, lemon juice, lemon zest, olive oil, and a small pinch of the remaining salt and pepper. Mix until smooth, then refrigerate or keep in a cool spot. Using pasteurised yogurt keeps the dish pregnancy-safe.

   170 g plain Greek yogurt, pasteurised1 tbsp fresh dill, finely chopped1 tbsp fresh parsley, finely chopped1 tbsp lemon juice1/2 tsp lemon zest1 tsp extra-virgin olive oil3/4 tsp, divided fine sea salt1/2 tsp, divided black pepper
5. 5

   When the lentils are nearly tender, put the salmon on the prepared tray and bake for 10 to 14 minutes, depending on thickness, until the center is opaque and the fish flakes easily. For pregnancy and breastfeeding safety, cook the salmon fully through to 63°C in the thickest part.

   2 fillets, about 150 g each salmon fillets, skin-on or skinless
6. 6

   Drain the lentils well and discard the bay leaf. In the same pan, warm the extra-virgin olive oil over medium heat. Add the garlic and shallot and cook for 2 to 3 minutes until softened but not browned, which keeps the flavour sweet rather than harsh.

   1 tbsp extra-virgin olive oil2 cloves garlic, finely sliced1 medium, about 50 g shallot, finely diced
7. 7

   Add the drained lentils and the remaining salt and pepper. Toss for 1 minute, then add the spinach and cook just until wilted, about 1 to 2 minutes. The spinach should collapse but stay bright green.

   3/4 tsp, divided fine sea salt1/2 tsp, divided black pepper120 g spinach
8. 8

   Spoon the warm lentils and spinach onto two plates. Top with the baked salmon, add a generous spoonful of the lemon-herb yogurt, and finish with parsley leaves and lemon wedges. Serve right away while the lentils are hot and the salmon is juicy.

   1 tbsp fresh parsley leaves2 wedges lemon wedges

Origin & History

This style of salmon with lentils, greens, lemon, and herbs draws on Mediterranean home cooking, where olive oil, pulses, yogurt, and simply cooked fish are everyday staples. Lentils have long been valued across the region for their nourishment and affordability, while lemon and herbs bring the bright finish that makes the dish feel fresh and modern.