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Roasted salmon with lentils and asparagus

Roasted salmon with lentils and asparagus recipe

8 ratings

For an easy fish dinner that's ready in just 30 minutes, look no further than this roast salmon recipe with lentils and asparagus. Finished with spring onions, dill and a golden runny egg, this dinner idea for two is both dairy- and gluten-free. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 427 calories / serving
  • Healthy

Ingredients

  • 2 eggs
  • 250g bundle of asparagus, tough ends trimmed
  • 260g skinless salmon fillets
  • 2 tsp olive oil
  • ½ tsp coriander seeds, crushed
  • 1 garlic clove, crushed
  • ½ x 390g tin green lentils, drained
  • 3 spring onions, sliced
  • 10g fresh dill, chopped, plus extra to serve

Each serving contains

  • Energy

    1785kj
    427kcal     21%

  • Fat

    21g 30%

  • Saturates

    4g 20%

  • Sugars

    5g 5%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 12.8g Protein 48.5g Fibre 3.1g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Boil the eggs in a large pan of gently simmering water for 5 mins for a runny yolk. Remove with a slotted spoon and run under cold water until the shells are cool enough to handle. Peel and set aside.
  2. Put the asparagus in a roasting tin and lay the salmon fillets on top. Drizzle with half the oil and scatter over the coriander seeds; season. Bake for 15 mins or until the salmon is just cooked and the asparagus is slightly charred.
  3. Meanwhile, heat the remaining oil in a small pan over a medium heat and add the garlic. Cook for 1 min or until aromatic (but not coloured), then add the lentils and spring onions. Cook for 3-4 mins to warm through, then stir through the dill; season well. Serve with the salmon, asparagus and halved eggs, garnished with extra dill.

See more Salmon recipes

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