Spicy salmon & lentils

Spicy salmon & lentils

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(38 ratings)

Ready in 15 minutes


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



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

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



    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



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

  • 2 large handfuls baby spinach



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


  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.

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Comments, questions and tips

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14th Jan, 2013
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.
15th Jan, 2012
so easy and healthy - a great weekly after work regular
13th Jan, 2012
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.
12th Jan, 2012
Very tasty healthy mid week tea. I doubled the quantities of the lentils for 3 people and the portion size was perfect
10th Jan, 2012
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.
17th Nov, 2011
delicious, made it with balti paste and increased the spinach quantity as felt it needed a bit more green in it.
9th Jul, 2011
Made this twice now, my husband I found it really tasty . So easy to do.
12th May, 2011
Delicious, and really quick and easy. To serve 3 I used 2 tins of lentils and 200g spinach.
11th Aug, 2010
10th Dec, 2009
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.


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