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Oven-steamed salmon with lentils

The healthiest cooking method is steaming, but if you don’t have a steamer, you can convert your oven into one by just placing a tray filled with hot water on a lower shelf, under the food. This oven-steamed salmon with lentils is a good example of just how efficient this method is!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g green lentils
  • 3 Tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 1 bunch of parsley
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 4 salmon fillets wild water, if possible
  • Garnish: dill optional

Method
 

  1. Preheat the oven to 180°C.
  2. Cook the lentils in 400 ml of water for about 15 minutes until it’s tender but still has a bite to it. Rinse and drain.
  3. Meanwhile, chop the onion and garlic. Heat 2 Tbsp oil and fry the onion and garlic for a couple of minutes. Chop the stems of the parsley and add this to the fried onion & garlic. When they’ve softened, take the pan off the heat and mix in the lentils, mustard and vinegar. Season with salt and pepper, then stir in the chopped parsley leaves. Set aside.
  4. Pour boiling water into a baking tray. Place this on the bottom shelf of the oven. Grease a large sheet of baking paper, place the fish fillets on it. Season them with salt and pepper. Put the sheet on the top shelf and bake for 10 minutes. Remove the fish from the oven and rest, under cover, for 10 minutes.
  5. Serve it warm with the lentils and garnish with some dill if liked.