Meaty broiled salmon fillets on a bed of savory lentils topped with yogurt cumin dressing. A ridiculously easy, healthy, gluten free and, oh yeah, delicious dinner.
Ready for some slammin’ salmon, my friends?!?
Let’s do this first, real quick. If you’re new here and have no idea what #lentilfest is, it’s just my way of adding more lentils into our daily diets. The idea is that we make a batch of my basic lentil recipe at the beginning of the week and then find creative ways to use them at breakfast, lunch, and/or dinner. These nutritional power houses are so versatile this should not be too challenging. At all!
The chewy texture and subtle flavor of the lentils make them an excellent partner to a meaty, fatty broiled salmon fillet. Drizzle a little yogurt cumin dressing on top and BAM dinner is served. If the lentils are ready and just need to be reheated, this dinner is on your table in 20 minutes tops. If not, and you have to make them from scratch, it still clocks in at under an hour.
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I buy the frozen salmon fillets from Whole Foods. They’re delicious, convenient and I know they come from a sustainable, responsible source. I broil them because I like that little crispiness on top and I don’t add any oil. Salmon cooks up so quickly it’s fatty enough not to dry out.
Ok that’s not my actual favorite part. My favorite part is the taste. But the other thing is a close second. Aaaannnnnd you’re very likely to have leftovers (unless you just smother the salmon with it) so you can use it in salads or on sandwiches. Loads of options.
The dressing is slightly adapted from Healthy Seasonal Recipes. I just adjusted Katie’s delicious recipe to a thinner consistency because I wanted more of a dressing and less of a dip.
You can find the basic lentil recipe here if you haven’t made them in advance.
Now, let’s get to it, shall we?!?
- 4 salmon fillets
- 1 teaspoon cumin seeds
- 1/2 cup 0% plain greek yogurt
- 4 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 teaspoon salt
Sprinkle salmon fillets with salt and pepper
Place on baking sheet
Broil for about 8 to 10 minutes, until they turn opaque
Toast the cumin seeds in a dry pan for 3 or 4 minutes until fragrant. Set aside to cool.
Place yogurt,vinegar and olive oil in a medium bowl.
Grate or press in the garlic.
Add cooled cumin seeds and salt.
Add water little by little until you reach desired consistency.
Place 1/2 cup of Basic French Lentils on four plates.
Place 1 salmon fillet on each plate.
Drizzle with yogurt cumin dressing.
Garnish with parsely (optional)
A note about the dressing: Katie from Healthy Seasonal Recipes is very careful to point out in her post that the garlic really needs to be grated or pressed. Diced garlic will be too strong.
Have you used lentils in a new-to-you way lately? I’d love to hear about that or anything else you’ve been enjoying in the kitchen. Fill me in in the comments.