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Recipe

North African Spiced Salmon Over French Lentils

Servings: 4

Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish. This version includes a Moroccan-inspired spice rub on the salmon. As you eat, flake the salmon into the lentils to better distribute those aromatic spices throughout the dish.

Ingredients

  • 1 cup French lentils (lentils du Puy), rinsed
  • 1/3 cup dried apricots, finely diced
  • 2 Tbs. olive oil
  • 1 large onion, chopped (about 2 cups)
  • 1/4 cup chopped fresh flat-leaf parsley; more for serving, if you like
  • 1 Tbs. drained capers
  • 1/2 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • Fine sea salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cayenne
  • 4 6-oz. salmon fillets, skinless or skin on
  • Lemon wedges, for serving

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 100
  • Sodium (mg): 290
  • Carbohydrates (g): 40
  • Fiber (g): 13
  • Sugar (g): 10
  • Protein (g): 53

Preparation

  • In a 4-quart saucepan, bring the lentils and 3 cups water to a boil over medium-high heat. Reduce to a simmer, add the apricots, and gently simmer until the lentils are tender but still hold their shape, 35 to 45 minutes. Drain.
  • Meanwhile, heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, 6 to 8 minutes. Add the lentils, parsley, capers, lemon zest and juice, and 1/4 tsp. salt, and stir to combine. Keep warm over low heat.
  • Combine the cumin, paprika, cinnamon, ginger, turmeric, allspice, cayenne, and 1/2 tsp. salt in a small bowl. Pat the spice mix onto the salmon.
  • Heat the remaining 1 Tbs. oil in another 12-inch nonstick or cast-iron skillet over medium-high heat. Add the salmon, flesh side down, and cook until golden brown, 3 to 4 minutes. Turn and cook to your liking, another 2 to 3 minutes for salmon that’s barely opaque in the center. Serve the salmon over the lentils, garnished with more parsley, if you like, and with the lemon wedges.

Reviews

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Reviews

  • User avater
    bakesalot | 10/21/2018

    Meh.
    Salmon could have used more spice rub. Only place I found French lentils was Target; maybe they weren't top quality, because they soaked up the water very fast and never seemed quite done. Probably should have covered them while simmering, but followed the recipe exactly since I'd never prepared the French variety before. Apricots lent a nice flavor. All in all, though, a nice quick supper recipe with an attractive presentation.

  • User avater
    ajayind | 01/18/2018

    Very tasty

  • User avater
    matthewtweedie | 01/15/2018

    easy to cook

  • mickysingh | 11/08/2017

    nice

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