Salmon on a Bed of Lentils

Salmon on a Bed of Lentils

6 Reviews
From: EatingWell Magazine, November/December 1995

Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are gently cooked on top of them for easy one-dish preparation. Green (Le Puy) lentils are smaller and more delicate than other varieties and hold their shape better during cooking.

Ingredients 4 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon finely chopped shallots
  • 2 teaspoons minced garlic
  • 2½ cups reduced-sodium chicken broth
  • 1 cup green or brown lentils, rinsed
  • 1 small onion, peeled and studded with a clove
  • 1½ teaspoons chopped fresh thyme, or ½ teaspoon dried
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 carrots, peeled and finely chopped
  • 2 small white turnips, peeled and finely chopped
  • 1 pound salmon fillet, skin removed, cut into 4 portions
  • 2 tablespoons chopped fresh parsley
  • 1 lemon, quartered


  • Active

  • Ready In

  1. Heat oil in a Dutch oven or deep saute pan over medium heat. Add shallots and garlic and cook, stirring, until softened, about 30 seconds. Add broth, lentils, onion, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, until the lentils are tender, 25 minutes.
  2. Add carrots and turnips; simmer until the vegetables are tender, about 10 minutes more. Remove the onion. Add more broth if necessary; the mixture should be slightly soupy. Taste and adjust seasonings. Lay salmon fillets on top, cover the pan and cook until the salmon is opaque in the center, 8 to 10 minutes.
  3. Serve in shallow bowls, garnished with parsley and lemon wedges.

Nutrition information

  • Per serving: 372 calories; 11 g fat(1 g sat); 9 g fiber; 35 g carbohydrates; 35 g protein; 47 mcg folate; 62 mg cholesterol; 5 g sugars; 0 g added sugars; 5,286 IU vitamin A; 14 mg vitamin C; 64 mg calcium; 4 mg iron; 601 mg sodium; 1,272 mg potassium
  • Nutrition Bonus: Vitamin A (106% daily value), Vitamin C (23% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 vegetable, 5 lean meat, ½ fat

Reviews 6

October 12, 2019
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By: Connie Clark
I love this recipe. Made no changes. Very subtle, easy to make.
May 19, 2017
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By: Ced1106
I didn't particularly like this recipe. It's basically a lentil and cooked chopped vegetables dish, with fish. If you have another way you prefer to cook fish, and a different fish you like to cook, you can certainly do that. For all that chopping, this vegetable-legume dish doesn't have all that much flavor (add some lemon juice at the dinner table), perhaps similar (and a better alternative) to rice. You can also use regular chicken broth for more flavor. Pretty much every ingredient in this recipe is healthy (do you research on lentils), so we'll try a different fish next time.
November 22, 2010
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By: aabrian
The lemon is more than a garnish. It really enlivens the flavor.
September 28, 2009
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By: EatingWell User
delicious! substituted parsnips for the turnips. this will become a regular on our rotation! Anonymous
September 28, 2009
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By: EatingWell User
This had plusses and minuses. It was quick and easy to prepare and the lentil mixture was well-seasoned with the shallot and garlic. The salmon could use a little something else- I salted and peppered it before steaming, but I think more seasoning plus some parsley or ? Would have given it more flavor as well. Ellen, Oakton, VA
September 28, 2009
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By: EatingWell User
Love this recipe. It is easy to make, tastes great and looks elegant. , Toronto, On
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