Description
Jamie Oliver’s Salmon and Lentils is a wholesome recipe featuring pan-seared salmon fillets served over a bed of seasoned, cooked lentils. This combination of salmon and lentils provides a nutritious, balanced meal that’s simple, delicious, and quick to prepare.
Ingredients
- 4 salmon fillets, skin on
- 200g green or brown lentils (canned or dried, if using dried, cook beforehand)
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 500ml vegetable or chicken stock
- 1 tablespoon balsamic vinegar (optional)
- Fresh parsley or dill, chopped (optional, for garnish)
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
If using dried lentils, rinse them and cook in a pot of boiling water until tender, about 20-25 minutes. Drain and set aside. If using canned lentils, drain and rinse them thoroughly.
In a large skillet, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened, then add the minced garlic and cook for another minute.
Add the cooked (or canned) lentils to the skillet with the vegetable mixture. Pour in the vegetable or chicken stock, season with salt and pepper, and add the balsamic vinegar if using. Let the mixture simmer for 10 minutes, allowing the flavors to meld.
In a separate skillet, heat a little oil over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the hot skillet and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until cooked to your preferred doneness.
Spoon the lentil mixture onto plates and place a salmon fillet on top. Garnish with fresh parsley or dill if desired, and serve with lemon wedges for a burst of brightness.