Blog Recipe Of The Week

Baked Salmon With Lemon and Herb Sauce

This recipe has all you could possibly need in one meal. Lentils, rice, quinoa, vegetables and any extras you fancy, all made in one dish and full of spring inspired colour and flavour. Taken from Pinch of Yum, this adaptable baked salmon recipe is has something for every guest to enjoy. The best thing about this one is that all you need to do is throw all of the ingredients into a bowl and bung it in the oven. Hey presto, a simple seafood dish with all you could need in an evening meal.

Ingredients

1 cup of lentils

1 cup of red quinoa

4 cups chicken or vegetable broth

12 oz salmon

2-3 cups of green beans

purple sauerkraut

For the sauce:

1/2 cup of olive oil

1/4 cup of lemon juice

1 clove of garlic

Pinch of salt

Honey to taste

Chopped parsley

Instructions

Preheat the oven to 230 Celsius. Give the lentils and quinoa a rinse, place in a casserole dish and bake for 40-50 minutes. Fluff with a fork and put to one side whilst you blend the lemon sauce ingredients together in a food processor. Put half of the dressing to one side.

Place the salmon and vegetables on top of the lentils and drizzle with the other half of the lemon dressing. Bake for another ten minutes and broil for the last ten minutes depending on the thickness of the salmon. Serve with the lemon dressing and sauerkraut.

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