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Gremolata-crusted salmon with lentils & spinach

This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 610
  • Carbohydrates 36
  • Saturated Fat 9
  • Sugar 5
  • Protein 43
  • Fat 30
  • Fibre 13
  • Salt 2.1

Nutrition per serving

  • Calories 610
  • Carbohydrates 36
  • Saturated Fat 9
  • Sugar 5
  • Protein 43
  • Fat 30
  • Fibre 13
  • Salt 2.1

Ingredients

  • 4 garlic cloves, 2 left whole, 2 thinly sliced
  • ½ small pack parsley, roughly chopped
  • 1 lemon, zested and cut into 4 wedges
  • 2 slices wholemeal bread
  • 4 salmon fillets
  • 1 ½ tbsp olive oil
  • 200g baby spinach leaves
  • 2 x 250g packs pre-cooked Puy lentils
  • 2 tbsp crème fraîche
  • 3 tbsp creamed horseradish

Method

  1. Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden. 

  2. Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning. 

  3. Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.

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