Fish Quick Main

One-pan salmon with fennel and lentils

Name: One-pan salmon with lentils recipe
Yield: 4
Ingredients: 50.00 ml lemon-infused extra virgin olive oil; 3 garlic cloves, bruised; 6 (135g each) small fennel bulbs, trimmed, cut into rough wedges; 200g fresh podded peas (see notes); 500ml chicken; 2 x 400g cans lentils, rinsed, drained; Pinch saffron (optional); 1kg piece salmon, skin on, pin-boned (see notes); 62.50 ml loosely packed flat-leaf parsley leaves, shredded; Zest of 1 lemon, finely grated, and lemon halved, to serve

Rate now

Jump to recipe

by Dominic Smith

Jan 16, 2025

Short on time and energy? This easy one-pot salmon recipe is your midweek miracle. Ready in under an hour, this simple meal perfectly balances light and aromatic flavours with hearty textures, creating the ultimate all-in-one dish. Flake off chunks of oily salmon that simmer in the salty broth and scoop up a serve of earthy lentils and peas on the way. Hearty, warming and incredibly delicious, this fast weeknight dinner is one to keep up your sleeves.

2 1/2 tbs lemon-infused extra virgin olive oil
3 garlic cloves, bruised
6 (135g each) small fennel bulbs, trimmed, cut into rough wedges
200g fresh podded peas (see notes)
2 cups (500ml) chicken or vegetable stock
2 x 400g cans lentils, rinsed, drained
Pinch saffron (optional)
1kg piece salmon, skin on, pin-boned (see notes)
1/4 cup loosely packed flat-leaf parsley leaves, shredded
Zest of 1 lemon, finely grated, and lemon halved, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Heat oil in a large cast-iron or heavy-based ovenproof frypan over high heat. Add garlic and fennel, and cook, tossing gently, for 1-2 minutes, until fragrant. Add peas, stock, lentils and saffron, if using. Season and stir to combine. Bring to the boil, then remove from heat.
3.

Season salmon all over. Place, skin-side down, over fennel mixture, then bake for 10-15 minutes, until salmon is medium-rare with an opaque outer edge and a centre that is still slightly translucent and bright pink (or cook to your liking). Remove from oven and rest for 10 minutes, or until medium.
4.

To serve, place the pan in the middle of the table and scatter with parsley and lemon zest. Serve with lemon halves.

Rate now

Recipe Notes

If fresh peas are not available, substitute with thawed frozen peas, edamame or broad beans. Substitute salmon with ocean trout, snapper, barramundi or any firm oily fish you like.