Spicy salmon & lentils

Spicy salmon & lentils

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(21 ratings)

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Cooking time

Ready in 15 minutes

Skill level

Easy

Servings

Serves 2

This dish is easy to cook but still packed full of flavour.

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
600
protein
46g
carbs
20g
fat
38g
saturates
7g
fibre
4g
sugar
0g
salt
2.35g

Ingredients

  • 2 tsp curry paste
  • 410g can green lentils, drained and rinsed
  • 2 salmon fillets, about 175g/6oz each
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 2 large handfuls baby spinach

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Method

  1. Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
  2. While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.

Recipe from Good Food magazine, March 2004

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Comments

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Renzel's picture
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Really jummy! I made this with pangasius fillets instead of salmon, tasted great!

foodella's picture
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This was absolutely delicious! my husband ate his dish in about 20 seconds. really simple to make, and with the right amount of seasoning the food tasted great. I don't normally cook salmon this way so it made a nice change!

emmaboswell's picture

This is fab! I used puy lentils instead of green, and didn't use all of the dressing. I have done this a couple of times now and the whole family love it, including my son who was says he doesn't like spinach or lentils!

donnalovescheese's picture

Yum! Really tasty and really quick. I didn't use all of the oil (probably only 1tbsp instead) to make this healthier and used puy lentils instead of green because I prefer the flavour but will definitely be making this again

donnalovescheese's picture

Really enjoyed this, although I reduced the amount of oil down to 1tbsp to make it healthier and used a tin of puy lentils instead of green lentils as I prefer the flavour.

LeeP's picture
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A favourite mid week quick meal. I use Madras curry paste and to save a few calories I don't always add the dressing.

number37's picture
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Tasty and healthy - wasn't blown away by it however I did use frozen salmon which perhaps affected the taste/texture. There is too much dressing here for two - I used half the amount for the two of us and that was plenty (and I normally like loads of dressings and sauces!) Used Tikka Masala curry paste and frozen spinach which both worked well.

saraflorence's picture
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so easy and healthy - a great weekly after work regular

aileenwaldron's picture
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Beautiful! Salmon was really moist, lentils were very tasty. Used 2 extra large tsp curry paste. Didn't have spinach or dressing just a squeeze of lemon. Very quick & healthy.

mmcdonald's picture
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Very tasty healthy mid week tea. I doubled the quantities of the lentils for 3 people and the portion size was perfect

dani141_772's picture
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I cooked exactly as recipe, although did use frozen ingredients so adjusted cooking times accordingly and it really is delicious! So easy and quick and healthy. Ideal midweek meal.

edwardsgj's picture
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delicious, made it with balti paste and increased the spinach quantity as felt it needed a bit more green in it.

1william's picture
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Made this twice now, my husband I found it really tasty . So easy to do.

foodie64mum's picture
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Delicious, and really quick and easy. To serve 3 I used 2 tins of lentils and 200g spinach.

mccamley's picture
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Yum YUM

allendeath's picture
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This was lovely, I really enjoyed it and it was so simple to make.

I cooked it with frozen trout and it was fine but needed longer to cook obviously.

I used Vindaloo paste which was all I had but was a tad overpowering so perhaps a balti paste next time.

Also the lemon dressing can be made with half the olive oil and juice and is plenty for two, plus saves calories.

tones6's picture
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I made this recipe last night, and my husband I both really didnt enjoy it, it was far to Lemony, maybe I had an exceptionally juicy lemon, will try again with half a lemon next time.

stephandsolly's picture
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Delicious! The spinach adds a lovely fresh flavour and texture. Next time I will try adding some other veggies as well - leeks, celery maybe.

eleanormayo's picture
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I changed this recipe as I used 100g dried green lentils, adding them to the curry paste with just over 500ml stock and a teaspoon of garam masala. I added some leeks that needed using up after about 25 mins and then cooked the salmon as above. Finally, I added chopped parsley & the juice of half a lemon before serving, omitting the olive oil. It was very good, even if I do say so myself!

juliecw's picture
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Really quick and easy to make. I substituted the can Green Lentils with Puy Lentils, only because that's what I had in the store cupboard. So tasty, I'll definately make again.

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