Spicy Salmon & Lentils Recipe
Introduction
This spicy salmon and lentils dish is a flavorful, nutritious meal that’s perfect for a quick weeknight dinner. Combining tender salmon with aromatic curry-spiced lentils and fresh spinach, it’s both hearty and light.
Ingredients
- 2 tsp curry paste
- 410g can green lentils, drained and rinsed
- 2 salmon fillets, about 175g/6oz each
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 large handfuls baby spinach
Instructions
- Step 1: Heat a large, lidded shallow pan over medium heat. Add the curry paste and fry briefly, stirring constantly until it’s sizzling and aromatic.
- Step 2: Add the drained lentils along with about a quarter of the can of water. Season with salt and pepper. Heat until the mixture begins to simmer.
- Step 3: Lay the salmon fillets on top of the lentils, skin side up. Cover the pan with a lid and cook for 6-8 minutes, or until the salmon feels firm when pressed gently.
- Step 4: While the salmon cooks, mix the olive oil and lemon juice together in a small bowl and season well to make the dressing.
- Step 5: Once the salmon is cooked, carefully lift it out of the pan and set aside. Turn the heat up, add the spinach and a third of the dressing to the pan, and stir until the spinach has just wilted.
- Step 6: Divide the lentils and spinach between two plates, place the salmon on top, then drizzle with the remaining dressing. Serve immediately.
Tips & Variations
- For extra heat, add a pinch of chili flakes when frying the curry paste.
- If you prefer, use fresh lentils but adjust cooking time to ensure they are tender.
- Swap baby spinach for kale or Swiss chard for a different leafy green flavor.
- Use lime juice instead of lemon for a slightly different citrus note.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the salmon from drying out, or enjoy cold as a salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used but make sure it is fully thawed before cooking for even results.
Is this dish suitable for meal prep?
Absolutely. The lentils and spinach can be cooked in advance and stored separately from the salmon to keep it fresh when reheating.
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Spicy Salmon & Lentils Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A flavorful and nutritious meal featuring tender salmon fillets cooked atop spiced green lentils, complemented by wilted baby spinach and a zesty lemon-olive oil dressing. This easy stovetop dish combines the warmth of curry paste with the freshness of lemon, making a perfect quick dinner that balances protein, fiber, and vibrant flavors.
Ingredients
Spiced Lentils and Salmon
- 2 tsp curry paste
- 410g can green lentils, drained and rinsed
- 2 salmon fillets, about 175g (6oz) each
Dressing and Greens
- 3 tbsp olive oil
- juice of 1 lemon
- 2 large handfuls baby spinach
Instructions
- Prepare the pan and curry paste: Heat a large, lidded shallow pan over medium heat. Add the curry paste and fry briefly, stirring constantly until it becomes sizzling hot and aromatic, releasing its flavors.
- Add lentils and simmer: Stir in the drained and rinsed green lentils along with about a quarter of the can of water. Season with salt and pepper. Heat the mixture until it reaches a simmer.
- Cook the salmon on top: Lay the salmon fillets on top of the lentils, skin side up. Cover the pan with a lid and let the salmon cook gently for 6-8 minutes, or until it feels firm when gently prodded, indicating it is cooked through.
- Make the dressing: While the salmon cooks, whisk together the olive oil and lemon juice in a small bowl. Season well with salt and pepper to taste.
- Wilt the spinach: Once the salmon is cooked, carefully remove it from the pan and set aside. Increase the heat to medium-high, add the baby spinach to the lentils, and pour in about a third of the lemon dressing. Stir and cook until the spinach has just wilted.
- Assemble and serve: Spoon the lentils and spinach onto two serving plates. Place the salmon fillets on top. Drizzle over the remaining dressing and serve immediately for a fresh, wholesome meal.
Notes
- Ensure the salmon is cooked through by checking its firmness; it should flake easily but not be dry.
- You can adjust the amount of curry paste to control the spiciness according to taste.
- If fresh spinach is unavailable, baby kale or Swiss chard can be used as alternatives.
- For a gluten-free meal, verify your curry paste does not contain gluten-containing ingredients.
- Leftovers can be refrigerated and enjoyed within 2 days, but the salmon is best when freshly cooked.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (inspired by Indian flavors)
Keywords: salmon, lentils, curry paste, spinach, quick dinner, healthy fish recipe, lemon dressing, easy stovetop meal
