Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe

Introduction

This perfect baked salmon with lentils and lemon herb sauce is a wholesome, flavorful meal that combines tender salmon with nutritious lentils and quinoa. The bright, tangy sauce elevates the dish, making it ideal for a healthy weeknight dinner or a special occasion.

Ingredients

• 1 cup black lentils
• 1 cup red quinoa
• 4 cups chicken or vegetable broth
• 12 ounces salmon
• 2-3 cups green beans or other vegetables
• 1 cup purple sauerkraut (optional)
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic
• Generous pinch of salt (to taste)
• Quick squeeze of honey or agave (to taste)
• 1/4 cup chopped parsley (optional)

Instructions

1. Step 1: Preheat your oven to 450°F (230°C). Rinse the lentils and quinoa thoroughly, then combine them in a large oven-safe skillet or casserole dish with the broth. Bake uncovered for 45 to 50 minutes, or until the lentils and quinoa are almost fully cooked. Remove the dish from the oven and fluff the mixture with a fork.
2. Step 2: Prepare the lemon herb sauce by blending the olive oil, lemon juice, garlic, salt, honey or agave, and parsley (if using) in a food processor, or shake well in a sealed jar. Set aside about half of the dressing for serving.
3. Step 3: Once the lentils and quinoa are ready, place the salmon fillet (skin side down) and your chosen vegetables on top of the mixture. Drizzle or brush the salmon and vegetables with half of the lemon dressing. Return the dish to the oven and bake for 10 minutes. Then, switch the oven to broil and cook for an additional 2 minutes to crisp the top. If the salmon needs more time, turn off the oven and let it sit inside for a few more minutes to finish cooking gently.
4. Step 4: When the salmon is fully cooked through, serve it atop the lentils and quinoa with the reserved lemon herb sauce. Add purple sauerkraut on the side if you’re feeling adventurous.

Tips & Variations

• For a vegetarian version, omit the salmon and add extra vegetables such as roasted mushrooms or cauliflower.
• If you don’t have purple sauerkraut, a side of pickled cucumbers or a fresh cucumber salad makes a great tangy complement.
• Use fresh herbs like dill or cilantro instead of parsley to vary the flavor of the sauce.
• Add a splash of white wine to the broth before baking for extra depth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the salmon. The lentils and quinoa mixture reheats well on its own and can be enjoyed cold in salads as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, you can use brown or green lentils as alternatives, but cooking times may vary slightly. Keep an eye on the lentils while baking to ensure they reach the desired tenderness.

What if I don’t have quinoa—can I skip it?

Absolutely. The quinoa adds texture and nutrition, but this dish works well with lentils alone. Just increase the broth slightly if omitting the quinoa to keep the mixture moist.

Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe

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4.7 from 120 reviews

This Perfect Baked Salmon with Lentils and Lemon Herb Sauce recipe combines tender baked salmon with hearty black lentils and red quinoa, all enhanced by a zesty lemon garlic dressing. Finished with optional purple sauerkraut and green beans, this wholesome dish balances robust flavors and vibrant textures for a nutritious and satisfying meal.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup black lentils
• 1 cup red quinoa
• 4 cups chicken or vegetable broth
• 12 ounces salmon (skin on)
• 2–3 cups green beans or other vegetables (optional)
• 1 cup purple sauerkraut (optional)

Lemon Herb Sauce

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic
• Generous pinch of salt (to taste)
• Quick squeeze of honey or agave (to taste)
• 1/4 cup chopped parsley (optional)

Instructions

1. Prepare Lentils and Quinoa: Preheat your oven to 450°F (232°C). Rinse the black lentils and red quinoa thoroughly under cold water. Transfer them to a large oven-safe skillet or casserole dish, then pour in the chicken or vegetable broth. Bake uncovered for 45-50 minutes, or until the lentils and quinoa are almost fully cooked and have absorbed most of the liquid. Remove from the oven and gently fluff with a fork.
2. Make the Lemon Herb Sauce: While the lentils and quinoa bake, prepare the lemon dressing by combining olive oil, lemon juice, garlic, salt, and honey or agave in a food processor. Blend until smooth, or alternatively shake all ingredients vigorously in a jar. Set aside about half of this dressing for serving later.
3. Bake the Salmon and Vegetables: Once the lentils and quinoa are ready, place the salmon fillet skin side down on top of the lentil mixture. Add any green beans or other vegetables around or over the lentils as desired. Drizzle or brush half of the lemon herb sauce over the salmon and vegetables. Return the skillet to the oven and bake for 10 minutes. Then, switch the oven to broil and cook for an additional 2 minutes to get a nice finish on the salmon. If the salmon requires more time, turn off the oven and let it rest inside for a few minutes to complete cooking gently.
4. Serve: When the salmon is fully cooked and flakes easily with a fork, serve portions with reserved lemon herb sauce and a side of purple sauerkraut if you enjoy adventurous flavors. The dish pairs nicely with the green beans or your choice of vegetables for a complete meal.

Notes

• Adjust the lemon dressing sweetness and saltiness to suit your taste preferences.
• The purple sauerkraut adds a tangy, probiotic-rich element but can be omitted if preferred.
• Check the salmon’s internal temperature; it should reach 145°F (63°C) when done.
• You can substitute the lentils or quinoa with other grains or legumes, but cooking times may vary.
• Broiling at the end creates a pleasant texture contrast on the salmon’s surface.

Keywords: baked salmon, lentils, quinoa, lemon herb sauce, healthy dinner, gluten free, easy baked fish