Roasted Salmon with Creamy Lentils


Serves 1

  • 135g skinless salmon fillet
  • Salt and pepper
  • 1 tsp olive oil
  • 1 carrot, peeled and finely chopped
  • ½ onion, peeled and finely chopped
  • ½ leek, chopped
  • 85g cooked lentils
  • Small bunch parsley, chopped
  • 2 tsp crème fraîche


Preheat the oven to 200ºC. Lay the salmon on a baking tray, season with salt and pepper and roast for 10-15 minutes, or until cooked through. Timing will depend on the thickness of the fillet.

Meanwhile heat the oil in a saucepan. Add the carrot, onion and leek, and fry gently for 8-10 minutes until softened. Add the lentils and a splash of water, cook for 5 minutes then remove from the heat and stir through the parsley and crème fraîche. Season to taste and serve with the roasted salmon.

  • Family friendly


  • This recipe uses ready-cooked lentils for ease and speed, but you can cook your own if you'd prefer using one-third the amount of cooked lentils. Pour the uncooked lentils into a pan of water, bring to the boil then reduce to a simmer and cook for 25 minutes or according to packet instructions.

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