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