Sheet-Pan Salmon with Lentils & Wilted Greens
A one-tray dinner: omega-3-rich salmon over earthy lentils, ready in half an hour with almost no washing up.
Best for high protein · omega-3 · heart health
The lentils do the heavy lifting here — they soak up the salmon fat and lemon as everything roasts, so you get a full, savoury base without a separate pan. Use pre-cooked puy or green lentils and the whole thing is genuinely 30 minutes, most of it hands-off.
Ingredients
- 280 g skinless salmon fillets , 2 fillets, patted dry
- 400 g cooked puy or green lentils , drained (two 250 g pouches)
- 150 g cherry tomatoes , halved
- 60 g baby spinach
- 15 ml olive oil
- 2 garlic cloves , thinly sliced
- 1 lemon , half juiced, half in wedges not scaled
- to taste fine sea salt not scaled
- to taste black pepper not scaled
Instructions
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1
Heat the oven to 220°C / 425°F fan. Tip the drained lentils, tomatoes, sliced garlic and half the olive oil onto a large roasting tray, season and toss.
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2
Roast the lentil mixture on its own for 6 minutes so the tomatoes start to blister.
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3
Push the lentils aside to make two clearings, nestle in the salmon, brush with the rest of the oil, season and squeeze over the lemon.
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4
Roast for 10–12 minutes, until the salmon flakes at the thickest point. In the last minute, scatter the spinach over the hot lentils to wilt it.
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5
Fork the wilted spinach through the lentils and serve with the salmon and lemon wedges.