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–+ servings
Two fillets of 1-pan salmon served over a bed of lentils, peas, and fennel, garnished with fresh dill and lemon zest.

Healthy Salmon with Fennel and Lentils

This recipe offers a nutritious and flavorful meal, perfect for beginners. It combines salmon, fennel, peas, and lentils for a balanced dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Dish
  • 2.5 tbs lemon-infused extra virgin olive oil
  • 3 garlic cloves bruised
  • 6 small fennel bulbs trimmed, cut into rough wedges
  • 200 g fresh podded peas
  • 2 cups chicken or vegetable stock 500ml
  • 2 x 400g cans lentils rinsed, drained
  • 1 pinch saffron optional
  • 1 kg piece salmon skin on, pin-boned
  • 1/4 cup flat-leaf parsley leaves loosely packed, shredded
  • 1 lemon zest finely grated, halved for serving

Equipment

  • Oven
  • Cast-iron or heavy-based ovenproof frypan

Method
 

  1. Preheat your oven to 200°C (180°C fan-forced).
  2. Heat the oil in a large cast-iron or heavy-based ovenproof frypan over high heat. Add the garlic and fennel, and cook, tossing gently, for 1-2 minutes, until fragrant. Add the peas, stock, lentils, and saffron (if using). Season and stir to combine. Bring to the boil, then remove from heat.
  3. Season the salmon all over. Place it, skin-side down, over the fennel mixture. Bake for 10-15 minutes, until the salmon is medium-rare with an opaque outer edge and a center that is still slightly translucent and bright pink, or cook to your preference. Remove from the oven and let it rest for 10 minutes.
  4. To serve, place the pan in the middle of the table. Scatter with parsley and lemon zest. Serve with lemon halves.

Notes

The cost per serving is an estimate and includes staple ingredients. Actual costs may vary based on your local supermarkets.

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