Salmon With Curried Lentils

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped peeled ginger
  • 2 cloves garlic, finely chopped
  • 1 medium shallot, thinly sliced
  • 3/4 teaspoon curry powder
  • 1 1/2 teaspoons hot paprika
  • 1 red bell pepper, chopped
  • 1/2 cup red lentils, rinsed
  • Kosher salt
  • Juice of 1 lemon
  • 4 6 -ounce center-cut salmon fillets
  • 5 cups baby arugula (about 3 ounces)


Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste.

Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes.

Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon.

Photograph by Justin Walker

Recipe courtesy of Food Network Magazine


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