Name: Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 4 salmon fillets (about 6 ounces each); 1 tablespoon olive oil; Salt and pepper to taste; 1 cup dried green or brown lentils; 3 cups low-sodium vegetable broth; 1 bay leaf; 1 small onion, diced; 1 garlic clove, minced; 1/4 cup chopped fresh parsley; Zest and juice of 1 lemon; 2 tablespoons fresh dill, chopped; 2 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 teaspoon honey (optional)

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If you dream of a nourishing, flavor-packed dinner that feels equal parts gourmet and good-for-you, Perfect Baked Salmon with Lentils and Lemon Herb Sauce is the answer. This smart and simple meal starts with beautifully roasted salmon, paired with hearty, wholesome lentils, and crowned by a zesty herb sauce that tastes like sunshine on your plate. It’s a weeknight lifesaver that easily impresses at dinner parties, making it a top choice in my kitchen when I want dinner that’s both comforting and elegant.

Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts of making Perfect Baked Salmon with Lentils and Lemon Herb Sauce is that it calls for mostly kitchen staples—each one chosen to create a harmony of flavors and colors. Every ingredient here serves a purpose, whether it’s starring as the main protein or lending vibrancy, zest, and herby notes to each bite.

Salmon fillets: Opt for center-cut fillets for best texture and flavor; skinless works beautifully, but skin-on adds richness if you like.
Olive oil: This adds essential moisture to the salmon and silkiness to the sauce and lentils—a Mediterranean must.
Salt and pepper: Season generously for a savory foundation that ties all elements together.
Dried green or brown lentils: Choose green or brown for their peppery, earthy bite and ability to hold shape after simmering.
Low-sodium vegetable broth: Cooking lentils in broth infuses them with savory depth that water can’t match.
Bay leaf: Lends a subtle floral note to the lentils (just remember to discard it after cooking!).
Small onion, diced: Delivers mild sweetness and a hearty background flavor.
Garlic clove, minced: Just a little for a fragrant, aromatic lift in every forkful.
Fresh parsley, chopped: Brings grassy brightness and a pop of color to the lentil base.
Lemon zest and juice: This duo turns the sauce into a tangy, aromatic celebration—don’t skip either!
Fresh dill, chopped: Delivers signature herby notes that complement both salmon and lentils.
Additional olive oil: Gives a luscious mouthfeel to the lemon herb sauce—extra-virgin if you have it.
Dijon mustard: Adds a gentle tang and creamy body to the sauce.
Honey (optional): Just a touch balances the lemon and mustard, offering subtle, rounded sweetness.

How to Make Perfect Baked Salmon with Lentils and Lemon Herb Sauce

Step 1: Bake the Salmon

Begin by heating your oven to a toasty 400°F (200°C)—this is the sweet spot for lock-in juiciness and subtle caramelization. Arrange the salmon fillets on a lined baking sheet and drizzle with olive oil, then sprinkle generously with salt and pepper. Let the oven do its magic for 12 to 15 minutes, until the fish flakes easily and glistens with buttery moisture. This hands-off baking gives you perfectly cooked salmon every time, leaving you free to prep the rest of your meal.

Step 2: Prepare the Lentils

While the salmon is roasting, give your lentils a quick rinse under cool water—removing any dust or tiny stones. Combine the lentils with vegetable broth and a bay leaf in a saucepan, then bring to a gentle boil. Simmer (covered) for about 20 to 25 minutes, until the lentils are tender but not mushy. Drain away any excess liquid and don’t forget to remove the bay leaf. This method ensures each lentil is flavorful and perfectly cooked.

Step 3: Dress Up the Lentils

In a skillet, heat a small drizzle of olive oil over medium. Sauté diced onion and minced garlic for 2 to 3 minutes, just until fragrant and slightly golden. Add your cooked lentils, stir in a handful of parsley, and season everything with a pinch of salt and pepper. This quick toss turns simple lentils into an herby, aromatic bed for your salmon.

Step 4: Whisk the Lemon Herb Sauce

For the bright finale that unites all the flavors, whisk together lemon zest and juice, dill, olive oil, Dijon mustard, and a touch of honey (if using) in a small bowl. It should be smooth, tangy, and ready to pour. The sauce not only brightens the dish but also brings together the earthy and savory flavors with a citrusy kick that makes the perfect baked salmon with lentils and lemon herb sauce absolutely irresistible.

Step 5: Plate and Finish

Spoon warm, herby lentils onto each plate, top with a salmon fillet, and finish with a generous drizzle of the lemon herb sauce. Sprinkle with extra parsley or dill for that chef’s touch and enjoy—your masterpiece is ready! Every layer shines, thanks to this simple but thoughtful assembly.

How to Serve Perfect Baked Salmon with Lentils and Lemon Herb Sauce

Garnishes

For a beautiful finish and extra flavor dimension, garnish your perfect baked salmon with lentils and lemon herb sauce with freshly chopped dill or parsley, a few thinly sliced lemon rounds, or even a dusting of finely grated lemon zest. These tiny touches make the dish pop both visually and on the palate, bringing a fresh, lively flourish to every plate.

Side Dishes

Pair your salmon and lentils with crisp green beans, lightly sautéed spinach, or simply roasted asparagus for extra color and crunch. Another favorite is a pile of peppery arugula dressed in lemon and olive oil. Don’t be afraid to bring a warm, crusty loaf to the table to mop up every drop of that lemon herb sauce!

Creative Ways to Present

Turn dinner into a restaurant-worthy occasion by serving each portion atop a swirl of lentils, with the salmon layered diagonally for an elegant touch. Alternatively, try portioning everything into shallow bowls for a modern, rustic look. For a crowd, arrange the finished salmon on a platter over the lentils with the sauce drizzled artfully—and let everyone help themselves to the perfect baked salmon with lentils and lemon herb sauce centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your leftovers tasting fresh, store the salmon, lentils, and lemon herb sauce separately in airtight containers in the fridge. The lentils and salmon will keep well for up to 2 days without sacrificing texture, making this perfect baked salmon with lentils and lemon herb sauce an ideal make-ahead option for busy weekdays.

Freezing

If you’re looking to prep even further ahead, freeze cooked lentils in a freezer-safe bag for up to 2 months. The salmon is best enjoyed fresh, but you can freeze extra fillets if needed—just know the texture may become slightly drier upon reheating. Avoid freezing the lemon herb sauce for optimal flavor.

Reheating

To reheat, gently warm the salmon and lentils in a low oven (300°F) or on the stovetop over medium-low, adding a splash of broth to keep things moist. Bring the lemon herb sauce to room temperature and whisk briefly before serving over the hot dish. These gentle methods ensure your perfect baked salmon with lentils and lemon herb sauce stays moist and delicious.

FAQs

Can I use canned lentils instead of dried?

Absolutely! Simply drain and rinse canned brown or green lentils, then gently heat them with sautéed onions, garlic, and parsley for a speedy shortcut. Just reduce the added salt and cooking time, as canned lentils are already cooked and seasoned.

What other fish can I substitute for salmon?

If salmon isn’t on hand, try this recipe with trout, arctic char, or even cod. Each will offer its own delicious twist, retaining the spirit of perfect baked salmon with lentils and lemon herb sauce—just adjust cooking times based on thickness.

Is this recipe gluten-free?

Yes, the entire dish is naturally gluten-free, making it a wonderful choice for those with dietary restrictions. Just double-check your broth and condiments to ensure they don’t contain hidden gluten.

Can I make the lemon herb sauce ahead of time?

Definitely! Whisk up the sauce a day in advance and store it in an airtight jar in the fridge. Give it a good shake or stir before pouring over your salmon, and it’ll be fresh and vibrant.

What can I use instead of dill in the sauce?

Basil, chives, tarragon, or even cilantro make fun and flavorful substitutions for dill in the lemon herb sauce. Switch things up with whatever fresh herbs you have on hand to make this perfect baked salmon with lentils and lemon herb sauce uniquely yours.

Final Thoughts

Whether you’re cooking for one or feeding family and friends, don’t wait to try Perfect Baked Salmon with Lentils and Lemon Herb Sauce. Its gorgeous colors, balanced flavors, and nourishing ingredients make it a dinner you’ll want to revisit again and again!

Perfect Baked Salmon with Lentils and Lemon Herb Sauce Recipe

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4.5 from 9 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Perfect Baked Salmon with Lentils and Lemon Herb Sauce recipe is a delightful combination of tender salmon fillets, earthy lentils, and a zesty herb sauce. It’s a healthy and satisfying meal that is easy to prepare and bursting with Mediterranean-inspired flavors.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
Salt and pepper to taste

Lentils:

1 cup dried green or brown lentils
3 cups low-sodium vegetable broth
1 bay leaf
1 small onion, diced
1 garlic clove, minced
1/4 cup chopped fresh parsley

Lemon Herb Sauce:

Zest and juice of 1 lemon
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Bake the salmon: Place salmon fillets on the baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 12-15 minutes until cooked through.
Cook the lentils: Rinse lentils, cook with vegetable broth and bay leaf until tender, then sauté with onion, garlic, and parsley.
Prepare the sauce: Whisk together lemon zest, lemon juice, dill, olive oil, Dijon mustard, and honey.
Serve: Plate lentils, top with salmon, drizzle with sauce, and garnish with herbs.