Foodie Friday

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Healthy Recipe of the Week

Baked Lentils with Lemon Herb Salmon

Vegetarian, vegan, or plant-based diet?

Omit the salmon for a healthy, protein-rich, plant-based meal!

To add more protein, swap the salmon for tofu, edamame, or tempeh and top with nuts and seeds of choice.


  • 1 cup Black Lentils
  • 1 cup Red Quinoa
  • 4 cups Vegetable Broth (low-sodium)
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Lemon Juice
  • 1 Garlic Clove (minced)
  • ¼ teaspoon Salt
  • 1 teaspoon Honey
  • ¼ cup Parsley (chopped)
  • 12-ounces Salmon
  • Salt and Black Pepper, to taste
  • 1 bunch Asparagus
  • ½ head Red Cabbage, (finely shredded)


Preheat oven to 450° degrees F.

Rinse the lentils and combine with quinoa and vegetable broth in a casserole dish and bake for 45 minutes or until almost fully cooked. *To check, remove and fluff with a fork.

To make the lemon dressing: In a blender or food processor, pulse the olive oil, lemon juice, garlic, salt, honey and parsley until emulsified and set half aside.

Place the salmon, skin side down on top of the lentil mixture, sprinkle with salt and black pepper and drizzle with a bit of the lemon dressing.

Separately, toss the asparagus and red cabbage with some of the lemon dressing (*Save some of the lemon dressing for later.)

Nestle the asparagus and red cabbage around the salmon on top of the lentil and quinoa mixture.

Bake for another 10 – 15 minutes or until salmon is cooked through.

Drizzle with remaining lemon dressing, and serve.

Yields: 4 servings






YMCA. (2023, March 23). Recipe: Baked lentils with lemon herb salmon. YMCA of Greater Seattle Blog.


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