Salmon with lemon lentil casserole

Simon Rimmer prepares lip smacking lemony lentils and tender flaky salmon in this stylish yet simple to prepare supper dish
By Simon Rimmer
Salmon with lemon lentil casserole
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes
  • Effort: easy


For the salmon

  • 2 salmon, each 150g
  • 1 pinches black pepper
  • 1 lemons, juice
  • 100 ml white wine

For the lentils

  • 3 tbsp olive oil
  • 0.5 onions, finely chopped
  • 1 carrots, finely chopped
  • 1 stick celery
  • 0.5 bulb fennel, finely diced
  • 1 clove garlic
  • 1 lemons, juice and zest
  • 100 ml white wine
  • 150 g Puy lentils, thoroughly rinsed
  • 150 ml light chicken stock
  • 2 sprigs tarragon, chopped


1. Preheat the oven to 180C/gas 4.2.Trim the salmon fillets, season with salt and freshly ground black pepper. Place in an ovenproof dish and add the lemon juice, wine and enough water to fill the dish to a third full. 3. Poach in the oven for about six minutes, until just cooked. 4. Pour the olive oil into a saucepan and gently fry the onion, carrot, celery, and fennel. 5. When these are soft add the garlic, lemon zest and wine. 6. Bring to the boil; then reduce to a medium heat so that the wine reduces by half. 7. Add the lentils and stock, bring to the boil and simmer for about 10 minutes until the lentils are al dente. 8. Finally add the lemon juice and tarragon. 9. Season to taste and serve the lentils topped with a piece of salmon and a drizzle of sauce.

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