Salmon With Curried Lentils

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped peeled ginger

2 cloves garlic, finely chopped

1 medium shallot, thinly sliced

3/4 teaspoon curry powder

1 1/2 teaspoons hot paprika

1 red bell pepper, chopped

1/2 cup red lentils, rinsed

Kosher salt

Juice of 1 lemon

4 6-ounce center-cut salmon fillets

5 cups baby arugula (about 3 ounces)


  1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the ginger, garlic, shallot, curry powder and 1/2 teaspoon paprika; cook, stirring often, until the shallot is soft, about 3 minutes. Add the bell pepper and cook until slightly softened, 2 minutes. Add the lentils, 1/2 teaspoon salt and 2 1/2 cups water; increase the heat to medium high and bring to a simmer. Partially cover and cook, stirring often and adjusting the heat to maintain a simmer, until the lentils are tender, about 15 minutes. Uncover and simmer until thick, 5 to 10 more minutes. Add lemon juice and salt to taste. 
  2. Preheat the broiler. Put the salmon on a foil-lined baking sheet, skin-side down. Sprinkle with 1/2 teaspoon salt and the remaining 1 teaspoon paprika and broil until just cooked through, 6 to 8 minutes. 
  3. Toss the arugula with the remaining 1 tablespoon olive oil, and salt and lemon juice to taste. Serve with the lentils and salmon. 

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