This One Pan Salmon with Fennel and Lentils is a nourishing, flavor-packed dish that brings together tender salmon, aromatic fennel, and hearty lentils in one easy pan. It’s perfect for busy weeknights while still feeling elegant and satisfying.
Why You’ll Love This Recipe
- Rich, comforting flavors with a light, fresh finish
- Simple one-pan method means minimal cleanup
- Family-friendly and perfect for sharing
- Balanced meal with protein, fiber, and healthy fats
- Great for both casual dinners and special occasions
Ingredients
- 2 1/2 tbsp lemon-infused extra virgin olive oil
- 3 garlic cloves, bruised
- 6 small fennel bulbs, trimmed and cut into wedges
- 200g fresh podded peas
- 2 cups chicken or vegetable stock
- 2 x 400g cans lentils, rinsed and drained
- Pinch saffron (optional)
- 1kg salmon, skin on, pin-boned
- 1/4 cup flat-leaf parsley leaves, shredded
- Zest of 1 lemon
- 1 lemon, halved (for serving)
Instructions
- Preheat oven to 200°C (180°C fan).
- Heat olive oil in a large ovenproof pan over high heat. Add garlic and fennel, cooking for 1–2 minutes until fragrant.
- Add peas, stock, lentils, and saffron if using. Season and stir well. Bring to a boil, then remove from heat.
- Season the salmon and place it skin-side down over the lentil mixture.
- Bake for 10–15 minutes until the salmon is cooked to your liking. This One Pan Salmon with Fennel and Lentils should have a tender, slightly pink center for best texture.
- Rest for 10 minutes. Scatter parsley and lemon zest on top before serving with lemon halves.
Tips & Tricks
- Use fresh fennel for the best sweet, anise-like flavor
- Don’t overcook the salmon—slightly pink inside keeps it juicy
- Swap peas with green beans or spinach if needed
- Add a splash of lemon juice before serving for brightness
- Use homemade stock for deeper flavor
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly, gluten-free
Notes
- You can use dried lentils (pre-cooked) instead of canned
- Try adding cherry tomatoes for extra color and sweetness
- Serve with crusty bread or rice for a fuller meal
Nutrition (Approximate per serving)
- Calories: 520
- Protein: 38g
- Carbs: 32g
- Fat: 25g
FAQ
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before cooking.
What does fennel taste like?
Fennel has a mild, slightly sweet flavor similar to anise but becomes softer and sweeter when cooked.
Can I make this ahead of time?
You can prepare the lentil base ahead, then bake with salmon just before serving.
Is this recipe healthy?
Yes, this One Pan Salmon with Fennel and Lentils is rich in omega-3, fiber, and essential nutrients.
What can I substitute for saffron?
You can skip it or use a pinch of turmeric for color.
Storage
- Fridge: Store in an airtight container for up to 2 days
- Freezer: Freeze lentil mixture only (not salmon) for up to 1 month
- Reheating: Warm gently in oven or stovetop with a splash of stock
Similar Recipes
One Pan Salmon with Fennel and Lentils
Ingredients
- 2 1/2 tbsp lemon-infused extra virgin olive oil
- 3 garlic cloves bruised
- 6 small fennel bulbs trimmed and cut into wedges
- 200 g fresh podded peas
- 2 cups chicken or vegetable stock
- 2 x 400g cans lentils rinsed and drained
- Pinch saffron optional
- 1 kg salmon skin on, pin-boned
- 1/4 cup flat-leaf parsley leaves shredded
- Zest of 1 lemon
- 1 lemon halved (for serving)
Instructions
- Preheat oven to 200°C (180°C fan).
- Heat olive oil in a large ovenproof pan over high heat. Add garlic and fennel, cooking for 1–2 minutes until fragrant.
- Add peas, stock, lentils, and saffron if using. Season and stir well. Bring to a boil, then remove from heat.
- Season the salmon and place it skin-side down over the lentil mixture.
- Bake for 10–15 minutes until the salmon is cooked to your liking. This One Pan Salmon with Fennel and Lentils should have a tender, slightly pink center for best texture.
- Rest for 10 minutes. Scatter parsley and lemon zest on top before serving with lemon halves.
Notes
- You can use dried lentils (pre-cooked) instead of canned
- Try adding cherry tomatoes for extra color and sweetness
- Serve with crusty bread or rice for a fuller meal
Conclusion
This One Pan Salmon with Fennel and Lentils is the perfect balance of simplicity and elegance. With minimal effort and maximum flavor, it’s a reliable go-to recipe you’ll want to make again and again.