Seared Salmon with Lentils and Steamed Spinach
1182 kcal · 42 g protein · 10 minutes · 1 servings
A wholesome and hearty meal featuring perfectly seared salmon fillet served alongside tender cooked lentils and vibrant steamed spinach. This dish balances rich flavors and textures while providing a nutritious boost with a blend of protein, healthy fats, and complex carbohydrates.
1182 kcal
42 g protein
10 minutes
Ingredients
- salmon filet 7 oz
- cooked lentils 1.5 cups
- spinach 2 cups
- olive oil 1 tbsp
- lemon juice 1 tbsp
Method
-
Prepare Ingredients.
Gather all ingredients. Rinse the salmon filet under cold water and pat dry with paper towels. If your lentils are not cooked, cook them in advance until tender. Rinse the spinach thoroughly.
Tip: Patting the salmon dry ensures better searing and a crispy crust. -
Steam the Spinach.
Place the rinsed spinach in a steamer basket over boiling water. Cover and steam for about 3-5 minutes until wilted but still bright green. Remove from heat and set aside.
Tip: Avoid overcooking spinach to preserve nutrients and vibrant color. -
Heat Pan and Add Olive Oil.
Place a non-stick or stainless steel skillet over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat until shimmering but not smoking.
Tip: Heating the oil properly prevents the salmon from sticking. -
Sear the Salmon.
Place the salmon filet skin-side down (if it has skin) in the hot oil. Cook undisturbed for about 4-5 minutes until the edges turn opaque and the bottom is golden brown. Flip carefully and cook the other side for another 3-4 minutes until cooked through but still moist inside.
Tip: Use a spatula to gently lift the salmon to check for a golden crust before flipping. -
Warm Lentils.
While the salmon cooks, warm the cooked lentils in a small saucepan over medium heat or in the microwave until heated through, about 2-3 minutes.
Tip: Add a splash of water if lentils seem dry to prevent sticking. -
Combine Lemon Juice.
Once salmon is cooked, drizzle 1 tablespoon of fresh lemon juice over the salmon and lentils to add brightness and enhance flavors.
Tip: Fresh lemon juice adds a fresh, tangy contrast to the rich salmon. -
Plate and Serve.
Arrange the seared salmon filet on a plate alongside the warmed lentils and steamed spinach. Serve immediately while warm.
Tip: Garnish with a lemon wedge or fresh herbs if desired.
Pro tips
- To ensure even cooking, let the salmon come to room temperature for 10-15 minutes before cooking.
- Use a timer to avoid overcooking the salmon, which can dry it out.