We make this Spanish salmon and lentil dish very regularly in our house. It’s healthy, flavourful and everybody loves it.
The flavours are deep and complex, yet it is easy to make and is ready in under 20 minutes, which is essential for a weeknight recipe. We always keep canned lentils in our pantry and frozen salmon in our freezer, so all you need is a few other good Spanish pantry staples, like sofrito and fish stock, and you’re ready to go!
Note we added truffle slices as a garnish in this photo, but this is not necessary!
2 fillets of salmon, skinned and cut into 3cm cubes
1 can of lentils, drained
3-4 strands of saffron (optional)
11/2 cups good quality fish stock
1 tbsp sofrito (ready made)
Fresh parsley or dill for garnish
2 tsp Olive oil
Defrost your salmon (if using frozen) and cut the skinned fillet into 2cm-3cm cubes then season with salt.
Heat a wide-based pan over medium heat. Add the olive oil and the sofrito and cook for 1 minute.
Add the fish stock, and your strands of saffron (if using) and bring to a boil. Add the drained lentils to the pan and turn down the heat and simmer for 10 more minutes.
Add the salmon to the pan, turning the pieces over gently after a minute and cook for another 2-3 minutes until the salmon is just cooked through.
Sprinkle with fresh herbs and season with salt for taste before serving.