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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7th Oct, 2009
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.
11th Jun, 2009
Delicious! The spinach adds a lovely fresh flavour and texture. Next time I will try adding some other veggies as well - leeks, celery maybe.
12th May, 2009
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!
2nd Apr, 2009
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.
18th Jun, 2008
Really easy and very tasty. I added extra curry paste to give it more kick - lovely. Would def make again.
10th Dec, 2007
This is one of my favourite recipes - delicious, healthy and quick. Also can be done with storecupboard ingredients by using frozen salmon fillets & frozen spinach. Fab!
9th Dec, 2007
This recipe was delicious! I did blitz up the lentils after i'd cooked them but before adding the spinach as I prefer the texture that way.


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