Atlantic Salmon Recipe
Spiced beluga lentils, French breakfast radish, purple cauliflower, Romanesco, English peas and herb yogurt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lentils
Rinse the beluga lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water, bring to a boil, then reduce to a simmer. Cook for 20-25 minutes or until tender. Drain any excess water and season with salt, pepper, smoked paprika, and cumin.
- 2
Prepare the Vegetables
While the lentils are cooking, prepare the vegetables. Cut the purple cauliflower and Romanesco into florets. Steam the florets until tender, about 5-7 minutes. Slice the French breakfast radishes thinly.
- 3
Cook the Salmon
Season the Atlantic salmon fillets with olive oil, salt, and black pepper. In a skillet over medium heat, cook the salmon for about 4-5 minutes on each side or until it flakes easily with a fork.
- 4
Make the Herb Yogurt
In a small bowl, mix the Greek yogurt with finely chopped fresh herbs. Add salt and pepper to taste.
- 5
Assemble the Dish
On each plate, place a serving of the spiced beluga lentils, top with a salmon fillet, and arrange the steamed vegetables and sliced radish around. Drizzle with the herb yogurt before serving.
