Salmon with Fennel and Lentils

A beautiful dish featuring a fillet of salmon served with lentils, peas, fennel, and lemon wedges, part of The Ultimate Healthy Meals Recipes Guide for Beginners.

This recipe is designed for beginners looking to create healthy meals. It features salmon baked over a bed of fennel, peas, and lentils, seasoned with garlic, saffron, and lemon zest.

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Prep Time 15

Cook Time 25

Resting Time 10

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

For the Salmon and Fennel Mixture

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 see notes
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

For Serving

1/4 cup flat-leaf parsley leaves loosely packed, shredded
1 lemon zest finely grated, and halved for serving

Equipment

Oven
Cast-iron or heavy-based ovenproof frypan

Method

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

Notes

The cost per serving includes staple ingredients; costs vary based on individual supermarkets and is an estimate only.

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