Roasted Salmon with Lentils and Braised Leeks
Here’s a simple healthy dinner recipe that is not only full of flavour, but full of protein, fiber and healthy fat – Salmon with lentils and braised leeks. It’s pretty humble in a way, but we really love this combination and the lentils give the salmon a bit of earthiness here. A truly nourishing meal.
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What you’ll need
- 2 Organic Scottish Salmon Fillet Steaks
- 1 Tbsp butter
- 3 Large Leeks, trimmed and halved lengthwise
- 100g Green lentils,
- 450ml Vegetable stock
- 3 Tbsp Olive oil
- 2 tsp Agave syrup
- Flat leaf parsley, finely chopped
- 30g Walnuts, toasted and finely chopped
Let's Cook!
Step 1
Melt the butter in a large pan over medium heat and add the leeks, cut-side down. Cook for approximately 3 minutes, until golden. Reduce the heat, flip the leeks over and pour the lentils around them. Add the chicken stock, 1 tbsp oil and the agave, then season. Partially cover and cook for 12 minutes. Remove the leeks from the pan and keep warm.
Step 2
Preheat the oven to 200 °C. Continue to cook the lentils in the stock for a further 15 minutes, until soft and the stock has reduced.
Step 3
Season the salmon fillets with salt, pepper and rub with 1 tbsp oil, then place on a tray, skin-side up and roast for 10-12 minutes.
Step 4
Combine 1 tbsp oil with chopped parsley and walnuts, then season. Serve the fish on the leeks and lentils, with the parsley mixture spooned on top.
