Salmon with rocket & lentils
This Salmon with Rocket & Lentils dish features tender salmon fillets paired with peppery arugula and hearty lentils, creating a nutritious and satisfying meal. The key flavors come from sautéed garlic and tomatoes, making it quick and easy to prepare.
Cook time 10 min
Prep time 10 min
Ingredients:
1.50 lb salmon2 tbsp olive oil
salt & pepper to taste
2 garlic cloves
4 tomatoes
1 can canned lentils
4 cups arugula
Salmon with rocket and lentils is a delicious and nutritious meal that’s quick and easy to prepare. The combination of tender salmon, peppery arugula (rocket), and hearty lentils creates a balanced dish that’s perfect for any occasion. This recipe is packed with flavors and nutrients to keep you satisfied and energized.
Instructions:
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
- Sear the salmon fillets, skin-side down, for about 3-4 minutes, until the skin is crispy.
- Flip the fillets over and cook for an additional 2 minutes.
- Transfer the skillet to the preheated oven and bake for another 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped tomatoes and cook for about 3-4 minutes, until they begin to soften and release their juices.
- Stir in the drained and rinsed lentils into the skillet with the tomatoes.
- Cook for another 2-3 minutes, allowing the lentils to heat through and absorb some of the tomato and garlic flavors.
- Season with salt and pepper to taste.
- Remove the skillet from the heat and gently fold in the arugula, letting the residual heat wilt the leaves slightly.
- On each plate, arrange a generous portion of the lentil and arugula mixture.
- Place the cooked salmon fillets on top of the lentil and arugula mixture.
- Serve immediately, garnished with a drizzle of olive oil if desired.
With just a few simple steps, you can whip up this delightful Salmon with rocket and lentils dish. Not only is it a breeze to make, but it's also a healthy and savory option for lunch or dinner. Enjoy this delectable meal that’s both wholesome and full of flavor!
Salmon with rocket & lentils FAQ:
The salmon is cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). If you're unsure, check the thickest part of the fillet.
Yes, you can use fresh lentils, but you'll need to cook them beforehand as canned lentils are already cooked. Make sure to adjust the cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the salmon.
Any type of salmon, such as Atlantic, Sockeye, or Coho, will work well. Choose fresh, wild-caught salmon if possible for the best flavor.
Yes, you can substitute arugula with spinach, kale, or even watercress. Adjust the quantity to your taste, as some greens may have a different flavor profile.
Tips:
- Ensure the salmon is cooked to your desired doneness. A good rule of thumb is to cook it for about 4-6 minutes per side, depending on the thickness.
- Be gentle when mixing the arugula with the lentils and tomatoes to keep the greens from wilting too much.
- For extra flavor, consider adding a splash of lemon juice or balsamic vinegar just before serving.
- Preheat the oven or stovetop to the appropriate temperature before cooking the salmon to ensure even cooking.
- Use fresh garlic for a more intense and aromatic flavor.
Nutrition per serving
4 ServingsCalories 360kcal
Protein 45g
Carbohydrates 27g
Fiber 10g
Sugar 6g
Fat 16g
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