Roasted Salmon over French Lentils, Tomatoes, and F

Name: Roasted Salmon over French Lentils, Tomatoes, and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, thinly sliced lengthwise; 1 small fennel bulb, cored, ends trimmed, and thinly sliced lengthwise; 1 pound fresh plum tomatoes, cored and roughly chopped (about 2 cups); 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 1/2 cup dry white wine; 1 quart chicken stock; 1 1/2 cups French green lentils (Ientilles du Puy); 2 garlic cloves, minced; Salt and freshly ground black pepper; 6 small salmon fillets, about 4 ounces each; 1/4 cup olive oil; Juice of 1/2 lemon; Lemon wedges, for serving

Servings: persons

1 large onion, thinly sliced lengthwise
1 small fennel bulb, cored, ends trimmed, and thinly sliced lengthwise
1 pound fresh plum tomatoes, cored and roughly chopped (about 2 cups)
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 cup dry white wine
1 quart chicken stock
1 1/2 cups French green lentils (Ientilles du Puy)
2 garlic cloves, minced
Salt and freshly ground black pepper
6 small salmon fillets, about 4 ounces each
1/4 cup olive oil
Juice of 1/2 lemon
Lemon wedges, for serving

1
Preheat the oven to 400F.
2
Combine the oil, onion, fennel, tomatoes, marjoram, and thyme in a large saucepan over medium heat and cook, partially covered, stirring frequently, until the fennel is soft, about 15 minutes.
3
Add the wine and cook, uncovered, for 5 minutes longer.
4
Add the stock, bring to a simmer, and stir in the lentils and garlic.
5
Cook until the lentils are tender and the mixture has thickened, about 30 minutes longer.
6
Season with salt and pepper to taste and keep warm.
7
Toss the salmon fillets with the olive oil, lemon juice, and salt and pepper to taste.
8
Place the fillets on a foil-lined baking sheet and roast until the fish is medium, about 10 minutes.
9
Spoon the lentils into large, shallow bowls and top with the roasted salmon.
10
Serve with the lemon wedges.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large onion, thinly sliced lengthwise, 1 small fennel bulb, cored, ends trimmed, and thinly sliced lengthwise, 1 pound fresh plum tomatoes, cored and roughly chopped (about 2 cups), 1/2 teaspoon dried marjoram, and more.

Yes, Roasted Salmon over French Lentils, Tomatoes, and Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Salmon over French Lentils, Tomatoes, and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions