Seared Salmon with Basil Lentil Gremolata
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Lentils.org

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Seared Salmon with Basil Lentil Gremolata

Prep Time: 10 Minutes

Total Time: 25 Minutes

Servings: 4

Seared paprika salmon fillets are paired with a unique twist on a traditional Italian gremolata. The basil, garlic, and lime paired with the lentils bring a fresh hit of flavour and earthy depth making it a great partner to a range of savoury dishes, or to enjoy simply on its own.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 1/2 cups (375 mL) cooked green lentils
  • 1/2 cup (125 mL) chopped fresh basil
  • 2 limes, zest and juice
  • 2 garlic cloves, minced
  • 1/4 cup + 2 Tbsp (90 mL) canola oil
  • to taste, salt and pepper
  • 4 (4 oz/125 g) salmon fillets, deboned
  • 1 tsp (5 mL) paprika

Directions

  1. Combine lentils, basil, lime zest, garlic, and 1/4 cup (60 mL) oil in a small bowl. Season to taste with salt and pepper. Reserve.
  2. Season one side of the salmon with paprika, salt, and pepper. Heat a medium pan on medium-high heat. Add 2 Tbsp (30 mL) of oil and add the salmon, seasoned side down. Season the other side with salt and pepper. Cook on first side until golden brown, then flip to continue cooking until desired doneness. Remove from pan and squeeze lime juice on each fillet.
  3. Place cooked fillets on individual plates or on a sharing platter and top with the prepared basil lentil gremolata. Serve immediately.

The Lentil Gremolata can be made well in advance and is a great option as a simple side dish.

Nutritional Information

  • Serving Size: 1 fillet + 1/2 cup (125 mL) gremolata
  • Per serving:
  • Calories 430
  • Total Fat 27 g
  • Saturated Fat 2.5 g
  • Cholesterol 50 mg
  • Carbohydrates 17 g
  • Dietary Fibre 6 g
  • Sugar 2 g
  • Protein 30 g
  • Sodium 230 mg
  • Potassium 735 mg
  • Folate 144 mcg

Tags

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