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Herb-crusted salmon with creamed lentils recipe

7 ratings

An easy salmon recipe that's really easy-to-assemble and ideal for a midweek supper. Topping fresh salmon fillets with a lemon, parsley and breadcrumb crust adds delicious texture serving with hearty lentils in a horseradish cream makes this meal all the more satisfying. See method

Serves 4
5 mins to prepare and 45 mins to cook
594 calories / serving

Ingredients

2 tbsp olive oil
1 onion, sliced
1 garlic clove, finely chopped
300g (10oz) green lentils
3 thyme sprigs
500ml (17fl oz) chicken stock
30g panko breadcrumbs
1 lemon, zested and juiced
4 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp single cream
1 tbsp horseradish sauce
4 boneless salmon fillets
mixed salad, to serve (optional)

Each serving contains

Energy
2495kj
594kcal 30%
Fat
25g 35%
Saturates
5g 23%
Sugars
4g 5%
Salt
1.8g 30%

of the reference intake
Carbohydrate 47.8g Protein 48.6g Fibre 1.2g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Heat 1 tbsp of the oil in a large, ovenproof pan. Add the onion and cook for 5 minutes, until softened. Add the garlic, cook for 1 minute, then stir in the lentils, thyme, stock and 100ml (3 1/2fl oz) water. Bring to the boil, then cover, and transfer to the oven for 30 minutes.
Meanwhile, in a bowl, mix the breadcrumbs with the remaining oil, lemon zest and parsley; season. Press the mixture firmly onto each salmon fillet and set aside.

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Remove the lentils from the oven and stir in the lemon juice, cream and horseradish.
Increase the oven temperature to gas 6, 200°C, fan 180°C. Arrange the salmon on top of the lentils and return to the oven, uncovered, for a further 10 minutes, or until just cooked through. Serve with salad, if you like.