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

Scale

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