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Crusted Salmon with Red Lentils and Herbs Salad Recipe

Crusted Salmon with Red Lentils and Herbs Salad Recipe

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  • 1 cup red lentils
  • ½ cup pumpkin seeds, coarsely chopped
  • Salt, to taste
  • Pinch of paprika
  • Four 6- to 8-ounce wild Atlantic salmon fillets
  • 2 cups olive oil, plus more for the dressing
  • 1 pint grape tomatoes, sliced in half
  • 1 unpeeled seedless cucumber, preferably English, cut in half lengthwise, then into half moons
  • 1 red onion, sliced paper thin
  • 1 lemon
  • 1 lime
  • 1 ripe avocado cut into large dice
  • 1 sprig basil, cut into a chiffonade
  • 1 spring mint, cut into a chiffonade
  • 1 sprig cilantro, cut into a chiffonade


Cook the lentils according to the package instructions, usually as if you were making pasta, until they are al dente. Rinse immediately under cold water.

Ground pumpkin seeds in a spice grinder with regular paprika and a pinch of salt. Set aside to dust fish with.

Preheat the oven to 400 degrees. Coat the salmon fillet in the pumpkin seed mixture. Heat a sauté pan with the oil until it is almost smoking. Sear the salmon, skin-side up, for about 2-3 minutes, until it is a golden color, then turn it over and place in the oven. Roast for about 8-10 minutes, depending on the thickness of the fish, and how you like your salmon cooked.

While the fish is cooking prepare the salad. In a mixing bowl toss the tomato, cucumber, lentils, red onion, drizzle of olive oil, juice of half a lemon, half a lime, salt and toss. Cut avocado into large dice. Gently toss in avocado as not to mush it. Add fresh herbs. Put the salad into a serving bowl or plate.

To serve, place the salmon fillet on top and salad. You can also garnish it with the remaining lemon and lime slices.

Salmon With Red Bell Pepper, Walnuts, And Herbs

Here is my simple, yet show-offy recipe for red bell pepper-walnut-herb salmon. It takes 15 minutes of prep-time and 20 minutes to roast in the oven. I roast the salmon at a lower temperature because it keeps the it nicely tender. I serve the salmon with greens and roast potatoes.

I use jarred roasted red bell pepper instead of fresh ones because it saves time and money. If there is any extra red bell pepper mixture at the end, just save to spread on toast the next day.

  • 1/2 cup of raw walnuts
  • 1 jar of roasted red bell peppers (about 8 oz.)
  • 1/2 cup of chopped parsley
  • 1/4 cup of chopped dill
  • 3 spring onions, finely sliced
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 tsp. Salt and a few rounds of fresh black pepper
  • A whole side fillet of salmon, skin-on, bones removed

Pre-heat oven to 275º F. Using a food processor, pulse the walnuts about 5 times until chopped (not too fine). Empty into a bowl. Now, drain the roasted red bell peppers completely of water and pulse in the food processor until smooth. Add to the bowl, along with the parsley, dill, spring onions, half of the lemon juice, 2 tbsp. of the olive oil, salt and pepper. Mix well.

Pat-dry the salmon. Lay the salmon on your roasting pan. Cover the salmon with the red bell pepper mixture. If there is any extra, save it for the next day and spread on toast….delicious! Pour the rest of the olive oil and lemon juice into the pan and roast the salmon for 20 minutes. Let it rest for a few minutes and serve.

Pesto Crusted Salmon

I think I&rsquom a bit obsessed with pesto! This pesto crusted salmon recipe is another great way to use this super versatile spread.

Pesto crusted salmon is my FAVORITE way to eat this tasty (and good-for-you) fish! So easy, and so elegant, it&rsquos perfect for a weeknight, or for fancy dinner guests. Even my dear husband loves this dish, and he HATES salmon. Despises it, in fact. So if that&rsquos not a indication that this is a winning dish, well, I don&rsquot know what is.

You can also use this recipe for your favorite protein, this would be great on steelhead trout. shrimp or even thinly sliced chicken breasts. I always have some frozen pesto in the fridge, it&rsquos great for so many things. Stir a spoonful into mashed potatoes for a zesty twist. Toss some hot pasta with pesto for a delicious herb-y dish. The possibilities are endless!

1 pound of boneless & skinless salmon fillets
2 heaping tablespoons Macadamia Nut Pesto (or store-bought)
1/2 cup Panko breadcrumbs
salt and pepper
Cooking spray or olive oil mister

Preheat the oven to 350 degrees F.

Cut the salmon into your desired portion sizes. I cut my salmon into roughly 5 ounce pieces.

Stir the panko and pesto together, to form a crumbly topping. It should be the consistency of wet sand. Season the mixture with salt and pepper.

Lightly season the salmon fillets with salt and pepper on both sides, then coat each piece of salmon with the pesto crumb topping. Divide the mixture evenly, and use all of it.

Spray the coated salmon pieces with cooking spray or olive oil and pop them into your preheated oven.

Bake the salmon at 350 degrees F for 20-30 minutes, depending on the thickness of the fish. You want the crumb topping to get nice and golden brown, and the fish to cook through.

  • 2 tsp curry paste
  • 410g can green lentils , drained and rinsed
  • 2 salmon fillets, about 175g/6oz each
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 2 large handfuls baby spinach


Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.

While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.


Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking.

Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper. Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets. Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.

Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist. Serve with steamed new potatoes.

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Recipe Summary

  • 1/4 cup soy sauce
  • 2 tablespoons dry sherry
  • 1/2 cup canned low-sodium chicken broth or homemade stock
  • 1/2 teaspoon sugar
  • 1 1/2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 3 tablespoons water
  • 1 egg white
  • 2 pounds center-cut salmon fillet, cut into 4 pieces
  • 1/4 cup sesame seeds
  • 1/4 cup cooking oil

In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.

Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.

In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.

Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.

  • 280g/10oz full-fat cream cheese
  • 30g/1oz finely grated Parmesan (or alternative vegetarian hard cheese)
  • 1 garlic clove, crushed
  • 2 tbsp finely chopped fresh chives
  • 6 x 125g/4½oz salmon fillets, skinned
  • 1 lemon, juice and zest
  • 1 small bunch fresh parsley, finely chopped
  • 150g/5½oz roasted red peppers from a jar, drained and very thinly sliced
  • salt and freshly ground black pepper

Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.

Add the cream cheese to a bowl with the Parmesan, garlic, chives and salt and pepper and stir. Season the salmon with salt and ground black pepper and spread the cream cheese mixture equally over each fillet.

Mix the lemon zest and parsley together and sprinkle over each fillet, pressing down lightly. Place the fillets fairly close together on the prepared baking tray and arrange the peppers on top in a pretty pattern.

Roast in the oven for 15–18 minutes, or until the salmon is cooked through. Squeeze over the lemon juice and serve hot with new potatoes and dressed salad leaves.

Recipe Tips

If covered and chilled in the fridge, this dish can be assembled up to 12 hours ahead.

Place the salmon fillets fairly close to each other on the baking tray so that they don’t dry out during cooking. You will know when they’re cooked, as the flesh will become a matt pink colour all the way through.

Choose salmon fillets cut from the middle of the fish to ensure they are all the same size and shape and cook at the same rate.

One Pan Lemon Herb Salmon and Zucchini

Yield: 4 servings

prep time: 15 minutes

cook time: 20 minutes

total time: 35 minutes

Quick, easy, and all made on a single pan. And the salmon is packed with so much flavor. It doesn’t get any easier!


  • 4 zucchini, chopped
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the salmon

  • 2 tablespoons brown sugar, packed
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 4 (5-ounce) salmon fillets
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary season with salt and pepper, to taste. Set aside.
  3. Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
  4. Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
  5. Serve immediately, garnished with parsley, if desired.


*Cooking time will vary depending on the size and thickness of the salmon filets.

Recipe Summary

  • 6 tablespoons panko bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon lemon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ⅛ teaspoon granulated garlic
  • ⅛ teaspoon lemon zest
  • 2 (4 ounce) salmon fillets
  • 1 tablespoon butter, melted

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Combine panko bread crumbs, Parmesan cheese, lemon pepper, thyme, parsley, granulated garlic, and lemon zest in a bowl. Arrange salmon on the prepared baking sheet and brush with melted butter. Sprinkle bread crumb mixture evenly over salmon fillets.

Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.


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