roasted salmon

Roasted salmon, braised lentils & Basil

Let your taste buds say hello to Autumn with our delicious, warming roasted salmon and lentils dish, perfect for those darker, cooler nights and a winner for the whole family.
Servings 4 people


  • 4 fillets Fish Union sashimi grade salmon
  • 2 lemons
  • 200 grams puy lentils rinsed and drained
  • 1 small onion finely diced
  • 2 sticks of celery, peeled and finely diced
  • 1 carrot peeled and finely diced
  • 2 cloves garlic crushed
  • 1 sprig rosemary
  • 300 ml chicken/fish/vegetable stock
  • 1 packet of basil
  • 50 ml extra virgin olive oil


For the lentils:

  • Place a thick bottomed saucepan on a medium heat, add a splash of oil and a knob of butter.
  • Gently fry the onions, celery & carrot for 8-10 minutes, without colour.
  • Add the crushed garlic, the lentils, the rosemary and a splash of white wine.
  • When the wine has reduced add the stock and simmer for about 15 minutes, until the lentils are cooked. This garnish can be cooked well in advance.

For the basil oil:

  • Plunge the basil into boiling water for 2-3 seconds then into iced water. When chilled squeeze out the excess water and blend with the rapeseed oil, leave refrigerated until needed.

For the salmon:

  • Heat a non-stick saucepan on a medium heat, lightly season the salmon and place skin side down in the pan. Keep the heat to medium and cook the salmon 80% of the way.
  • When nearly cooked, flip the fillet over and remove the pan from the heat, the residual heat will continue to cook the salmon, reducing the risk of overcooking
  • N.B. The sashimi grade salmon is best served slightly pink. Sashimi grade means it is perfectly safe to eat raw.
  • To serve, warm the lentils, we like to whisk in a small knob of butter for extra richness, place in the middle of a bowl plate, top with the salmon and then drizzle on the basil oil. Serve with wedges of lemon and enjoy!


Keyword autumn, recipe, salmon
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