Seared Salmon with Sautéed Fennel, Lentils & Dill –

Seared Salmon with Sautéed Fennel, Lentils & Dill

  By lentilsorg    

March 8, 2016

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 6


  1. Sauté onions and fennel with 1 Tbsp (15 mL) of oil in a medium pan until rendered and slightly golden. Stir in tomatoes and lentils and continue to cook for another 2-3 minutes or until hot. Stir in lemon juice, zest, and dill. Remove from stove and reserve.
  2. For the salmon: season each side of the fillets with salt and pepper. Heat a large sauté pan on medium-high heat. Once the pan is hot, add 1 Tbsp (15 mL) oil and lay the fillets down and cook for 3-4 minutes on each side or until desired doneness. Try to achieve a nice golden sear for best flavour and presentation. Remove the salmon from the pan once cooked.
  3. Lay fillets down on a platter or plate and top with the prepared fennel and lentil mixture. Garnish with fresh dill and fennel fronds and serve immediately.


2 Tbsp (30 mL) canola oil, divided

1/2 cup (125 mL) thinly sliced red onion

1/2 cup (125 mL) thinly sliced fennel (reserve fronds)

1/2 cup (125 mL) halved cherry tomatoes

1 Tbsp (15 mL) lemon juice and zest

1 Tbsp (15 mL) chopped fresh dill (reserve some for garnish)

1/2 cup (125 mL) cooked green lentils

6 (6 oz/170 g) salmon fillets, deboned, skin removed

to taste, salt and ground black pepper


Nutrition Facts

Serving Size1 salmon fillet and 1/4 cup (60 mL) lentil mixture
Sodium230 mg
Protein37 g
Cholesterol80 mg
Sugar2 g
Total Fat12 g
Saturated Fat1.5 g
Total Carbohydrates6 g
Dietary Fiber2 g