Jamie Oliver Salmon and Lentils and Spinach is made with salmon fillets, green lentils, baby spinach, curry paste, olive oil, and lemon juice. This easy Salmon and Lentils recipe creates a flavorful dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Try More Jamie Oliver Recipe:
🧡 Why You’ll Love This Salmon And Lentils Recipe:
- Quick and Easy: This recipe is perfect for busy weeknights. It takes less than 30 minutes to prepare and cook.
- Healthy and Nutritious: Packed with protein from the salmon, fiber from the lentils, and vitamins from the spinach, it’s a well-balanced meal.
- Flavorful and Aromatic: The curry paste adds a delicious, aromatic flavor that makes the dish exciting and different.
- Simple Ingredients: You only need a few ingredients, most of which are pantry staples, making it easy and convenient to prepare.
- Elegant Presentation: This dish looks impressive on the plate, making it perfect for both family dinners and entertaining guests.
🍗 Jamie Oliver Salmon And Lentils Ingredients:
- 2 tsp curry paste
- 410g/14.5oz can green lentils, drained and rinsed
- 2 salmon fillets, about 175g/6oz each
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 large handfuls of baby spinach
🍛 How To Make Jamie Oliver Salmon And Lentils:
- Cook the Curry Paste: Heat a large, lidded shallow pan over medium heat. Add the curry paste and fry briefly, stirring constantly, until sizzling and aromatic.
- Add Lentils and Salmon: Add the lentils with about a quarter can of water and season. Heat until simmering, then lay the salmon on top, skin side up. Cover and cook the salmon for 6-8 minutes until it feels firm when prodded.
- Prepare the Dressing: While the salmon is cooking, make the dressing. Mix together the olive oil and lemon juice, and season well.
- Cook the Spinach: When the salmon is cooked, lift it out of the pan with a fish slice and set aside. Turn up the heat, stir in the spinach and a third of the dressing, and cook until the spinach has just wilted.
- Serve: Spoon the lentils and spinach onto two plates, then place the salmon on top. Drizzle over the remaining dressing and serve.
đź’ Recipe Tips:
- Use Fresh Salmon: Fresh salmon fillets taste better and cook more evenly than frozen ones.
- Adjust Curry Paste to Taste: Add more curry paste if you like it spicy, or less if you prefer it mild. You can always add more later.
- Don’t Overcook the Salmon: Watch the salmon closely. It should be firm but still moist inside. Overcooking makes it dry and tough.
- Rinse Lentils Well: Rinse and drain the lentils to remove extra salt or preservatives. This makes them taste better.
- Add Spinach Last: Put the spinach in at the end and cook until it just wilts. Overcooking spinach makes it lose its color and fresh taste.
🥗 What To Serve With Salmon And Lentils?
This Salmon with Lentils goes well with roasted potatoes, steamed asparagus, garlic bread, or a green salad. It can also be served with quinoa, couscous, sautéed mushrooms, or roasted carrots for a healthy and tasty meal.
🎚 How To Store Leftovers Salmon And Lentils?
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze: Place the leftovers in a freezer-safe container and freeze for up to 1 month. To thaw, move the container to the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Salmon And Lentils?
- In The Oven: Preheat the oven to 180°C/350°F. Place the leftovers in an oven-safe dish, cover with foil, and heat for about 15 minutes until warm.
- In The Microwave: Put the leftovers in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stovetop: Heat a pan over medium heat. Add a splash of water or olive oil and stir occasionally until heated through.
FAQs
Can I Use Frozen Salmon For This Recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely in the refrigerator before cooking.
What Type Of Curry Paste Should I Use?
You can use any type of curry paste you like, such as red, green, or yellow curry paste.
Can I Use Dried Lentils Instead Of Canned?
Yes, but you need to cook the dried lentils separately according to the package instructions before adding them to the recipe.
Is It Necessary To Use Baby Spinach?
Baby spinach is preferred because it wilts quickly, but you can use regular spinach or other leafy greens if you like.
How Can I Tell If The Salmon Is Cooked?
The salmon is cooked when it feels firm to the touch and flakes easily with a fork. The internal temperature should be 145°F (63°C).
What Should I Do If The Lentils Are Too Dry?
If the lentils seem too dry, add a little more water to the pan while cooking. Stir well to combine.
How Can I Keep The Spinach From Overcooking?
Add the spinach at the very end and cook just until it wilts. Turn off the heat immediately to prevent overcooking.
More Jamie Oliver Recipe:
- Jamie Oliver Salmon Filo Pie
- Jamie Oliver Salmon Tray Bake 30 Minute Meals
- Jamie Oliver Smoked Salmon Quiche
Jamie Oliver Salmon And Lentils Nutrition Facts
- Calories: 600 kcal
- Fat: 38g
- Saturated Fat: 7g
- Carbohydrates: 20g
- Sugars: 0g
- Fiber: 4g
- Protein: 46g
- Salt: 2.35g
Jamie Oliver Salmon And Lentils
Description
Jamie Oliver Salmon and Lentils and Spinach is made with salmon fillets, green lentils, baby spinach, curry paste, olive oil, and lemon juice. This easy Salmon and Lentils recipe creates a flavorful dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Cook the Curry Paste:Â Heat a large, lidded shallow pan over medium heat. Add the curry paste and fry briefly, stirring constantly, until sizzling and aromatic.
- Add Lentils and Salmon:Â Add the lentils with about a quarter can of water and season. Heat until simmering, then lay the salmon on top, skin side up. Cover and cook the salmon for 6-8 minutes until it feels firm when prodded.
- Prepare the Dressing:Â While the salmon is cooking, make the dressing. Mix together the olive oil and lemon juice, and season well.
- Cook the Spinach:Â When the salmon is cooked, lift it out of the pan with a fish slice and set aside. Turn up the heat, stir in the spinach and a third of the dressing, and cook until the spinach has just wilted.
- Serve:Â Spoon the lentils and spinach onto two plates, then place the salmon on top. Drizzle over the remaining dressing and serve.
Notes
- Use Fresh Salmon:Â Fresh salmon fillets taste better and cook more evenly than frozen ones.
- Adjust Curry Paste to Taste:Â Add more curry paste if you like it spicy, or less if you prefer it mild. You can always add more later.
- Don’t Overcook the Salmon: Watch the salmon closely. It should be firm but still moist inside. Overcooking makes it dry and tough.
- Rinse Lentils Well:Â Rinse and drain the lentils to remove extra salt or preservatives. This makes them taste better.
- Add Spinach Last:Â Put the spinach in at the end and cook until it just wilts. Overcooking spinach makes it lose its color and fresh taste.