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One Pan Salmon with Fennel and Lentils

A simple one pan salmon recipe with fennel and lentils
Healthy, flavorful, and ready in under 40 minutes
Perfect balanced meal with minimal cleanup
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean-inspired

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