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Roasted salmon with lentils and asparagus recipe

94 ratings

In partnership with Diabetes UK

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
Gluten-free
Dairy-free

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

Why not try...

Asparagus Bundle
Harvested by hand when at their most sweet and tender

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

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

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.
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.
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