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    Griddled Salmon Fillets with Spicy Lentils

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    Griddled Salmon Fillets with Spicy Lentils

    Succulent salmon fillets are served on a bed of delicately spiced green lentils, with a fresh, minty yogurt accompaniment.

    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 2 tbsp organic olive oil
    • 1 organic onion, sliced
    • 2 tsp Waitrose Organic Ground Cumin
    • 2 tsp Waitrose Organic Ground Coriander
    • 300ml organic vegetable stock
    • 200g dried Waitrose Wholesome Organic Green Lentils, rinsed
    • 4 x 150g skin-on organic Scottish salmon fillets, from the fish service counter
    • 150g pot Yeo Valley Organic Fat Free Natural Yogurt
    • ½ x 20g pack organic fresh mint, chopped


    1. Heat 1 tablespoon of the oil in a medium pan, add the onion and cook for 2-3 minutes until softened. Add the spices and cook for a further 2 minutes.
    2. Stir in the stock, bring to the boil then add the lentils. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stock has been absorbed. Add a little more stock if necessary. Season to taste.
    3. Meanwhile, heat the remaining oil in a large non-stick frying or griddle pan. Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Turn over, season with black pepper and cook for a further 4-5 minutes until the flesh is opaque and just beginning to flake.
    4. Spoon the lentils onto 4 plates and place the salmon on top. Serve with a spoonful of yogurt mixed with the chopped mint and lightly seasoned with black pepper.

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    Cook's tips

    The lentils would also make a great accompaniment to organic chicken breasts.

    Drinks recommendation

    A crisp, white wine with gentle citrus flavours, that will be a good match for this dish.


    Average user rating

    4 stars