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Salmon with Lentils, Lemon and Fennel

This is a gorgeous fish dish that's low-in-fat and quick to make. Ideal for a light lunch or supper, and the protein-packed lentils will fill you up - without filling you out!


  • 2 x 150g salmon fillets

  • Salt and pepper

  • Juice of 1 lemon

  • 100ml white wine

  • Water (enough to cover the fish in the dish)

  • ½ onion finely chopped

  • 1 carrot, finely chopped

  • 1 stalk celery, finely chopped

  • ½ fennel bulb, blanched and finely diced

  • 1 clove of garlic

  • Juice and zest 1 lemon

  • 100ml white wine

  • 150g puy lentils, thoroughly rinsed

  • 150ml light chicken stock

  • 2 sprigs of fresh tarragon


  • 1.

    Trim the salmon fillets, season with salt and pepper.

  • 2.

    Place in a dish and add the lemon juice, wine and enough water to fill the dish to a third full. Poach for about 6 mins until just cooked.

  • 3.

    In a pan, gently fry the onion, carrot, celery, and fennel. When these are soft add the garlic, lemon zest and wine.Bring to the boil; then reduce to a medium heat so that the wine reduces by half. Add the lentils and stock, bring to the boil and simmer for about 10 mins until the lentils are al dente. Finally add the juice and tarragon. Season to taste. To serve, place a piece of salmon on top of the lentils and drizzle with a little extra lemon juice.

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