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Salmon with Spinach and Lentils – Susan Gleaton RD (1)

Healthy Salmon with Spinach and Lentils Recipe: A Heart-Healthy, Fiber-Rich Meal

Deliciously Nutritious Salmon with Spinach and Lentils

A Taste of Houston: The Story Behind the Recipe

When I used to go to Houston to take care of my dad, my husband and I would often eat a very similar dish at a little restaurant on Bissonett Street.  Rather than salmon they used trout.  So I was very excited to find this recipe and try it with salmon!

Salmon, Lentils and Spinach – Nutritional Powerhouses

The rich salmon (or trout) pairs wonderfully with earthy lentils and savory spinach, all brightened with a zest of lemon and is a simple and yet nourishing recipe. The salmon offers omega-3 fatty acids for heart health, lentils provide protein and fiber for digestive wellness, and the spinach is packed with vitamins for a strong immune system.

Bringing It All Together: Recipe & Cooking Instructions

Salmon with Spinach and Lentils

(makes 6 servings)

1 1/2 lb. salmon fillets
1 Tbsp. ghee or tallow
2 lemons
2 Tbsp. olive oil
2 cups fresh spinach leaves
1 1/2 cups cooked (or canned) lentils, drained and at room temperature
Sea salt & pepper

1. Zest and juice one lemon; slice the other into wedges.
2. Combine olive oil, lemon juice and lemon zest in a bowl. Brush over the salmon fillets, and season with sea salt and black pepper.
3. Heat ghee or tallow in a medium skillet. Place salmon fillets skin side down, cover, and cook for 4-5 minutes until done. Flip briefly to brown the top.
4. Remove the salmon, then add spinach and lentils to the skillet. Heat over low until the spinach is barely wilted and the lentils are warm.

To serve: Make a bed of spinach and lentils on each plate, top with a salmon filet, and serve with lemon wedges.

Craving more wholesome and tantalizing recipes like this one? Be sure to explore my blog for a wide array of recipes, including the must-try Grilled Salmon with Blueberry Sauce, all designed to nourish your body and delight your palate

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