Hormone Balance Recipes Women's Health

Roasted Salmon With Lentils and Squash

Love Salmon?

Roasted Salmon With Lentils and Squash

Course Main Course
Cuisine Mediterranean
Servings 4


  • 3/4 Cup Dried brown lentils, rinsed and sorted
  • 2 Cups Water
  • 1 Tsp Salt, divided
  • 1/2 Cup Homemade or store-bought pesto
  • 1 Tsp Grated lemon peel
  • 1/4 Cup Fresh lemon juice
  • 1 lb Salmon Filet 1 1/2 inches thick
  • 1/4 Tsp Black pepper, divided
  • 1 Tbl Oilive oil
  • 1 Medium red bell pepper Thinly sliced
  • 1 Small onion Thinly sliced
  • 1 Medium yellow squash Cut into ribbons with spiralizer, cut with a julienne peeler or thinly sliced


  • Preheat oven to 400 degrees F. Line shallow baking pan with foil. Spray foil with nonstick cooking spray
  • Combine lentils, 2 cups water and 1/2 tsp salt in medium saucepan. Bring to a boil. Reduce heat; simmer 15 to 18 minutes or until lentils are just tender but not mushy. Drain
  • Meanwhile, combine pesto, lemon peel and lemon juice in small bowl; mix well. Set aside
  • Sprinkle salmon with remaining 1/2 tsp salt and 1/8 tsp black pepper. Place in prepared baking pan. Bake 10 minutes or until fish just begins to flake when tested with fork
  • Heat oil in large nonstick skillet over medium heat. Add bell pepper and onion; cook and stir 3 minutes. Add squash; cook about 5 minutes or until crisp-tender, stirring frequently. Stir in lentils, 1/4 cup pesto mixture and remaining 1/8 tsp black pepper. Divide vegetables mixture evenly among four serving plates
  • Cut salmon into four pieces; place on vegetable mixture. Spread remaining pesto mixture over salmon

Recommended Articles