Lentil puttanesca with salmon

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
240ml water
100g lentils, rinsed
4 (170g) salmon fillets, skin and pin bones removed
Sea salt and freshly ground black pepper
2 tbsp olive oil
150g diced onion, approximately 1 medium onion
2 tbsp capers
25g rough chopped pitted kalamata olives
1 tsp minced anchovies
2 tbsp minced garlic
1/4 tsp chilli flakes
225g tinned tomatoes
2 tbsp red wine vinegar
1/2 lemon, juiced
1 tbsp julienned basil, plus whole sprigs, for garnish
1 tbsp chopped Italian parsley leaves
1) Preheat the oven to 160C/Gas 3. Put the water in a small saucepan, over a medium heat, and add the rinsed lentils. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Drain and set aside.

2) Season the salmon steaks with salt and pepper on all sides. In a large nonstick saute pan, over medium high heat, add 1 tbsp of the olive oil. When the oil is hot and shimmering add the salmon fillets.

3) Cook for 3 minutes, then turn and cook for 1 to 2 minutes on the other side. Remove the fillets to a baking tray fitted with a rack and put them into the oven.

4) Add the remaining 1 tbsp of olive oil to the same pan, over a high heat. When the oil is hot add the onions, capers, olives and anchovies. Stir often until the onions are just starting to caramelize.

5) Add the garlic and chilli flakes and saute for 2 minutes more. Stir in the tomatoes, red wine vinegar and the lemon juice. Reduce the heat to a simmer and cook for 3 to 4 minutes. Add the lentils and adjust the seasoning, if necessary.

6) Stir in the basil and parsley and remove from the heat. Remove the salmon from the oven, and transfer the fillets to serving plates. Top each serving with the puttanesca and garnish with a whole basil sprig.

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