Cancer Nutrition Consortium

Roasted Salmon with Warm Lentil Salad

This hearty dish, which serves six, is a particularly great option when having guests. Try it with roasted brussel sprouts for a full meal.

Serves 6.


  • 1 Onion Small; Diced
  • 1 Garlic Clove Minced
  • 1 Bay Leaf
  • 1 tsp Kosher Salt
  • 1/4 tsp Fresh Ground Pepper
  • 6, 4 oz Salmon Fillets
  • 1 lb Dried Lentils
  • 1/2 cup Red Wine Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsp Dijon Mustard
  • 1/4 cup Fresh Parsley Chopped
  • 1 tsp Fresh Thyme Leaves
  • Kosher Salt To taste
  • Ground Pepper To taste


  1. Preheat oven to 350 degrees.
  2. Place dried lentils in a large pot. Add water to cover, along with onion, 1 garlic clove, bay leaf, kosher salt and pepper.
  3. Cook lentils until tender.
  4. Combine red wine vinegar, olive oil, salt and pepper in a bowl and whisk to combine.
  5. Add warm lentils to bowl, along with parsley and thyme. Gently toss to combine.
  6. Arrange salmon fillets evenly in a baking pan. Season with salt and pepper.
  7. Roast in oven for 10-12 minutes. Salmon should be just firm. Be careful not to overcook.
  8. Spoon lentil salad onto plates and place roasted salmon directly on top.

Nutrition Info

Calories: 535

Total Fat: 20g

Saturated Fat: 3.4g

Sodium: 425mg

Potassium: 1220mg

Total Carbohydrate: 46g

Dietary Fiber: 11g

Protein: 45g

Posted on: February 10, 2015

By: Chef Jake Brach

Chef Jake Brach is the Manager of Culinary Learning and Development at Rich Products Corporation in Buffalo, New York, a family owned, environmentally responsible frozen food manufacturer.