Baked salmon with lentils, leeks and carrots

Tip: tap a step to mark it as done.

1. Cook the lentils

   25 min

   Rinse the lentils and cook in plenty of unsalted water until tender but still holding their shape, about 20–25 minutes. Drain.

2. Cook the leek and carrots

   10 min

   Thinly slice the leek into rounds and finely dice the carrots. Cook them in the butter, covered, for 8–10 minutes until tender.

3. Bake the salmon

   15 min

   Preheat the oven to 200 °C (400 °F). Pat the salmon dry and place skin-side down on a baking sheet lined with parchment paper. Brush with oil and season with salt and pepper. Bake for 12–15 minutes, until the fish is opaque in the center and flakes easily.

4. Assemble and serve

   Whisk the olive oil with the mustard, vinegar, and salt. Toss the warm lentils with the leek, carrots, and dressing, divide among plates, and place the salmon on top. Squeeze lemon juice over the salmon.

Tip: Use small green or brown lentils, which hold their shape when cooked. Red lentils will turn mushy.

This recipe was translated from the Slovak original: Pečený losos na šošovici s pórom a mrkvou