Salmon Poached in Harissa Coconut Lentils

This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day.

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Prep time
10 minutes
Cook time
20 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Contains
Ingredients
Serves 4
olive oil
shallot
Swaps: red onion, white onion
finely sliced
garlic cloves
minced
baby tomatoes
Swaps: tomatoes
halved
turmeric powder
harissa paste
rosé works best. Spice varies from brand to brand so use an amount that suits you.
passata
Swaps: chopped tomatoes (can)
coconut milk (can)
baby spinach
Swaps: rainbow chard
beluga lentils (cooked)
salmon fillets
To serve, optional
coriander
Swaps: mint, parsley
pickled red onion

NUTRITION PER SERVING (Read more)

603kcal
Calories
39g
Protein
38g
Total Fat
31g
Carbs
12g
Fibre
16g
Sugars
134mg
Calcium
10%
 
11mg
Iron
59%
 
167mg
Magnesium
40%
 
609mg
Phosporus
49%
 
1746mg
Potassium
37%
 
402mg
Sodium
17%
 
3mg
Zinc
26%
 
1mg
Copper
86%
 
1mg
Vitamin B1
43%
 
0mg
Vitamin B2
26%
 
15mg
Vitamin B3
94%
 
1mg
Vitamin B6
41%
 
205mcg
Vitamin B9
51%
 
288mcg
Vitamin A
32%
 
8mcg
Vitamin B12
325%
 
79mg
Vitamin C
88%
 
10mcg
Vitamin D
52%
 
4mg
Vitamin E
29%
 
36mcg
Vitamin K
30%
 
Calories: 603kcal; Protein: 39g; Total Fat: 38g; Carbs: 31g; Fibre: 12g; Sugars: 16g; Calcium: 134mg (10%); Iron: 11mg (59%); Magnesium: 167mg (40%); Phosporus: 609mg (49%); Potassium: 1746mg (37%); Sodium: 402mg (17%); Zinc: 3mg (26%); Copper: 1mg (86%); Vitamin B1: 1mg (43%); Vitamin B2: 0mg (26%); Vitamin B3: 15mg (94%); Vitamin B6: 1mg (41%); Vitamin B9: 205mcg (51%); Vitamin A: 288mcg (32%); Vitamin B12: 8mcg (325%); Vitamin C: 79mg (88%); Vitamin D: 10mcg (52%); Vitamin E: 4mg (29%); Vitamin K: 36mcg (30%)
Show more
Contains
Ingredients
Serves 4
olive oil
shallot
Swaps: red onion, white onion
finely sliced
garlic cloves
minced
baby tomatoes
Swaps: tomatoes
halved
turmeric powder
harissa paste
rosé works best. Spice varies from brand to brand so use an amount that suits you.
passata
Swaps: chopped tomatoes (can)
coconut milk (can)
baby spinach
Swaps: rainbow chard
beluga lentils (cooked)
salmon fillets
To serve, optional
coriander
Swaps: mint, parsley
pickled red onion

Ingredients

Serves 4
olive oil
shallot
Swaps: red onion, white onion
finely sliced
garlic cloves
minced
baby tomatoes
Swaps: tomatoes
halved
turmeric powder
harissa paste
rosé works best. Spice varies from brand to brand so use an amount that suits you.
passata
Swaps: chopped tomatoes (can)
coconut milk (can)
baby spinach
Swaps: rainbow chard
beluga lentils (cooked)
salmon fillets
To serve, optional
coriander
Swaps: mint, parsley
pickled red onion

Instructions

Your notes
1

Gather and prepare your ingredients.

2

Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic with a sprinkle of salt and pepper. Cook, stirring often for 4-5 minutes, until softened.

3

Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy.

4

Add the turmeric and rose harissa and stir to incorporate over the heat for 1-2 minutes, until the mixture has turned a rich, deep orange colour.

5

Add the tomato passata and coconut milk. Stir to combine. Bring to a simmer and allow to bubble gently for 5-6 minutes, until thickened. Add salt to taste.

6

Stir through the spinach and lentils. Cook for 1-2 minutes, just until the spinach has wilted.

7

Nestle the salmon fillets into the simmering sauce. Cover and cook for 7-8 minutes until the flesh is firm to the touch.

8

Remove from the heat. Serve with pickled onions and coriander, if desired.

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