Perfect Baked Salmon with Lentils and Lemon Herb Sauce
Total Time
1 hour 15 minutes
Prep Time
15 mins
Cook Time
1 hour
Rating
4.7 out of 5 stars
(29)
Ingredients
6 servings
- 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 if you’re into the weird food zone like I am
- 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)
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Preparation
Chef’s notes
Some vegetables will cook just fine in 10 minutes in a hot oven, but others won’t. If you’re using something that’s going to require more time like sweet potatoes, I would suggest par-boiling them before sending them to the oven. Veggies that work great – green beans, asparagus, kale, brussels sprouts, cauliflower, mushrooms, peas… etc.
I’m okay with less, but you may want more salmon per serving – for a full 3 ounces per serving, go for a total of 15-20 ounces vs. 12 ounces as written.