Recipe of the Month: March

Lemony- Salmon and Dill Lentil Pilaf

Nutrient and protein rich meal for March! Makes an affordable and yummy dinner for three. Lentils are fantastic source of plant-based protein, fiber, iron, and folate.

Recipe sourced from: Lemony Salmon and Dill Lentil Pilaf




1 cup lentils (ideally soaked overnight)unnamed (2)
3 salmon fillets
3 lemons
Dill sprigs
Black pepper
1 cup finely diced cucumber
1 shallot, minced
1/4 cup minced fresh parsley
3 packed tablespoons finely chopped dill


Put lentils in a pot of water and cook according to package directions. (If soaked overnight, this should take about 10 minutes; if not, it will take around 30.)
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Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place salmon on parchment.

Slice 2 lemons and arrange slices under and on top of salmon along with a few dill sprigs.

Sprinkle with freshly ground black pepper. Bake salmon uncovered for 20 to 25 minutes depending on fillet thickness.

Meanwhile, drain cooked lentils and combine in a large bowl with cucumber, shallot, parsley, and chopped dill. Squeeze in juice of 1/2 remaining lemon and stir until combined. Season to taste with salt and pepper.

Wedge remaining 1/2 lemon. When salmon is cooked, divide lentil pilaf among 3 plates. Serve salmon on top or beside, and garnish with additional dill sprigs and lemon wedges, if desired.

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