Herb-crusted salmon with creamed lentils recipe
Created by The Tesco Recipes team
An easy salmon recipe that's really easy-to-assemble and ideal for a midweek supper. Topping fresh salmon fillets with a lemon, parsley and breadcrumb crust adds delicious texture serving with hearty lentils in a horseradish cream makes this meal all the more satisfying.
See method- Serves 4
- 5 mins to prepare and 45 mins to cook
- 594 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, finely chopped
- 300g (10oz) green lentils
- 3 thyme sprigs
- 500ml (17fl oz) chicken stock
- 30g panko breadcrumbs
- 1 lemon, zested and juiced
- 4 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp single cream
- 1 tbsp horseradish sauce
- 4 boneless salmon fillets
- mixed salad, to serve (optional)
Each serving contains
- Energy
- 2495kJ 594.0kcal
- Fat
- 25g
- Saturates
- 5g
- Salt
- 1.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 47.8gProtein 48.6gFibre 1.2g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Heat 1 tbsp of the oil in a large, ovenproof pan. Add the onion and cook for 5 minutes, until softened. Add the garlic, cook for 1 minute, then stir in the lentils, thyme, stock and 100ml (3 1/2fl oz) water. Bring to the boil, then cover, and transfer to the oven for 30 minutes.
- Meanwhile, in a bowl, mix the breadcrumbs with the remaining oil, lemon zest and parsley; season. Press the mixture firmly onto each salmon fillet and set aside.
- Remove the lentils from the oven and stir in the lemon juice, cream and horseradish.
- Increase the oven temperature to gas 6, 200°C, fan 180°C. Arrange the salmon on top of the lentils and return to the oven, uncovered, for a further 10 minutes, or until just cooked through. Serve with salad, if you like.
- See more Salmon recipes
