Jamie Oliver Lentils and Salmon
Serves 4
| prepRinse dried lentils and cook according to package instructions until tender; drain and set aside (or use canned lentils, rinsed and drained) | |||||
| 1 tablespoon olive oil | Sauté onion and carrot 5–6 min | Add garlic and thyme, cook 1 min | Stir in lentils and stock, simmer 5–7 min | Stir in vinegar, season, keep warm | Plate lentils, top with salmon & garnish |
| 1 onion, finely chopped | |||||
| 1 carrot, diced | |||||
| 2 cloves garlic, minced | |||||
| 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) | |||||
| 480 ml vegetable stock or water | |||||
| 1 tablespoon red wine vinegar | |||||
| Salt and black pepper, to taste | |||||
| 200 g cooked lentils (dried green or Puy, or canned, rinsed and drained) | |||||
| 4 salmon fillets (skin-on or skinless) | Season salmon with salt & pepper | Heat oil, cook salmon skin-down 4–5 min | Flip and cook 2–3 min until done | ||
| Salt and black pepper, to taste | |||||
| 1 tablespoon olive oil | |||||
| Lemon wedges, for serving | |||||
| Fresh parsley or dill, chopped, for garnish | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.