Spicy salmon & lentils

Spicy salmon & lentils

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

Ready in 15 minutes

Easy

Serves 2
This dish is easy to cook but still packed full of flavour.

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal600
  • fat38g
  • saturates7g
  • carbs20g
  • sugars0g
  • fibre4g
  • protein46g
  • salt2.35g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tsp curry paste
  • 410g can green lentils, drained and rinsed
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 salmon fillets, about 175g/6oz each
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 large handfuls baby spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Yanoula
31st Mar, 2018
5.05
I didn't have curry paste, canned lentils or spinach, but used dried lentils and made some curry paste from an onion and a zillion spices I'd forgotten about, so the end product only vaguely resembled the intended meal, but it was lovely! I'll be making it again when I'm a bit more organised.
JazziGinger
13th Jan, 2018
3.8
This recipe is a bit of a dark horse. From the picture and the description - lets be honest, salmon and lentils? Yawn. I chose it because I decided to do the whole 'my body is a temple' thing this January. In reality this is a truly delicious and very easy meal. I make it after night school when I am ravenous and hangry. I have to agree with the other commenters - the amount of olive oil here is serious overkill. Why add all those extra calories? It literally leaves a puddle on the plate that makes you feel guilty even though you are eating salmon and lentils!! If I am going to get the guilties I want a burger in my hands. Not lentils. Anyway, I think a little bit of oil is nice - maybe a teaspoon. But three tablespoons is bonkers. Apart from that, a staple in our house and highly recommended.
MaeveW
12th Apr, 2016
5.05
This has become a weekly favourite in our house. I add frozen spinach (defrosted in micro for a couple of minutes beforehand) if I don't have any fresh and it works well. I don't bother with the olive oil any more as I don't find it adds anything to the dish; I just squeeze the lemon juice straight in.
lilmissvik
23rd Apr, 2015
5.05
I loved this recipe and so did my hubby. We only had a bag on green lentils in the cupboard so it took a bit longer to prepare but it was well worth the wait. We used Thai green curry paste and replaced the spinach with sweetcorn and spring onions as we had no spinach. Yum! We will surely be cooking this again.
Renzel
8th Oct, 2014
5.05
Really jummy! I made this with pangasius fillets instead of salmon, tasted great!
foodella
17th Jun, 2014
5.05
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
1st Mar, 2014
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
27th Jan, 2014
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
27th Jan, 2014
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
12th Aug, 2013
5.05
A favourite mid week quick meal. I use Madras curry paste and to save a few calories I don't always add the dressing.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.