Jamie Oliver’s Lentils and Salmon is one of those dishes that feels like it shouldn’t be healthy because it tastes so good. but it totally is. At its heart, it’s simple: perfectly cooked salmon fillets served over a bed of warm, earthy lentils. But of course, Jamie being Jamie, it’s not just that. The lentils are jazzed up with herbs, veg, maybe some pancetta or bacon for depth and finished with a punchy vinaigrette or dressing that ties everything together. The salmon? Crispy skin, juicy inside and seasoned just right.
It’s a dish that walks that fine line between comfort food and something you’d serve when you want to impress someone without looking like you tried too hard.
Jamie Oliver Lentils And Salmon Recipe
Ingredients Needed
Let’s break it down. Most of these ingredients are easy to find. A few optional extras give you room to riff depending on what you’ve got at home.
For The Lentils
- Green or Puy lentils. These hold their shape well. You don’t want mush here.
- Carrot – Finely chopped for sweetness.
- Celery – For that aromatic backbone.
- Red onion or shallot. Adds a nice sharpness.
- Garlic – Of course. It’s Jamie, after all.
- Fresh thyme or bay leaf. For those earthy, herbal vibes.
- Pancetta or streaky bacon (optional). Adds depth and a savory kick.
- Parsley – To freshen everything up.
- Red wine vinegar or sherry vinegar. For brightness at the end.
- Olive oil – Use the good stuff if you can.
For The Salmon
- Fresh salmon fillets, skin on. Go for sustainably sourced if possible.
- Salt and pepper – Keep it simple.
- Olive oil – For searing.
Optional But Awesome
- Dijon mustard – Works well in a dressing drizzled over the lentils.
- Lemon zest or juice. For a final hit of freshness.
Equipment Needed
This recipe doesn’t require any fancy gadgets which is part of the charm.
- Frying pan – Non-stick works best for the salmon.
- Medium saucepan – For cooking the lentils.
- Sharp knife & chopping board. There’s a bit of prep work.
- Wooden spoon – For stirring things gently.
- Fine grater or zester. If you’re using lemon zest.
- Tongs or a fish spatula. To flip the salmon without destroying it.
How To Make Jamie Oliver’s Lentils And Salmon
Here’s where the magic happens. It’s straightforward but timing and attention make all the difference.
Step 1: Cook The Lentils
Start with your lentils. Rinse them under cold water. Then place them in a pot with plenty of water (or stock if you’re feeling fancy) and toss in a bay leaf or some thyme. Bring to a boil, then simmer gently for about 20-25 minutes until tender but still with a bit of bite.
Step 2: Prep The Flavour Base
While the lentils are cooking, heat a splash of olive oil in a pan. Add finely chopped carrot, celery and onion. Cook low and slow-sweating them out until soft and sweet. This is where you might throw in diced pancetta or bacon, letting it crisp up a little.
Step 3: Combine Lentils + Aromatics
Drain your lentils and discard the herb. Add them to the veggie mixture. Stir everything together. Season well. A splash of vinegar goes in now-red wine or sherry vinegar-to brighten the whole mix. You can also add a little mustard here if you’re going that route.
Step 4: Cook The Salmon
Now, heat your frying pan until it’s hot but not smoking. Season your salmon well, especially the skin. Add a bit of oil, then lay the salmon skin-side down in the pan. Don’t move it. Let it get crispy-this takes about 4-5 minutes. Flip it, then cook for another 2-3 minutes, depending on thickness.
Step 5: Assemble
Spoon the lentils onto plates or a big serving platter. Top each pile with a salmon fillet. Sprinkle with chopped parsley, a drizzle of olive oil or dressing and maybe a bit of lemon zest. Done.
What I Learnt
Cooking this dish taught me the value of balance. The richness of the salmon plays off the earthy lentils beautifully. But what really lifts it is that acidity. just a splash of vinegar or lemon makes all the flavors pop.
Also? Lentils are way more versatile than I gave them credit for. They’re not just ’healthy food’. they’re a legit flavor sponge when treated right. The dish also reinforced the importance of seasoning at every stage. It’s subtle but when each layer is seasoned properly, you get that restaurant-level depth.
And finally-don’t rush the salmon. Let the skin crisp. It’s the best part.
Recipe Tweaks For Jamie Oliver’s Lentils And Salmon
Jamie’s recipe is already solid. hearty, full of flavor and good for you. But if you’ve made it once or twice, you might be itching to shake things up a bit. That’s where the fun begins.
Let’s talk lentils first.
Jamie often uses Puy lentils or green lentils. They’re peppery and hold their shape well. But there’s room to experiment. Try switching to black beluga lentils. they look sleek, taste earthy and feel fancy. Red lentils? Not here. They go mushy and don’t give the same texture you want under a fillet of salmon.
Add a flavor bomb to your lentils by simmering them in veggie or chicken stock instead of plain water. Drop in a smashed garlic clove, a bay leaf or even a strip of lemon zest. You’d be surprised how much depth you can sneak in with minimal effort.
Then there’s the veg situation. Jamie’s versions often include spinach or wilted greens. That works great but don’t stop there. Sautéed leeks, shredded kale or even some roasted cherry tomatoes can add color and sweetness. Got a fennel bulb? Thinly slice it and roast. it gives an aromatic lift that pairs beautifully with fish.
Now, the salmon. Jamie usually pan-fries or roasts it with just olive oil, salt and maybe some herbs. Clean, classic. But a spice rub can take it up a notch. Try a mix of smoked paprika, coriander and a pinch of cumin. Or go Asian-inspired – think soy sauce, honey and grated ginger, brushed on and broiled until sticky and golden.
Want it extra indulgent? Add a soft-boiled egg on top. Sounds weird? Trust me – that runny yolk melting into warm lentils is a next-level moment.
Storage Tips For Leftovers
Lentils and salmon are meal-prep friendly but there are some tricks to keeping things fresh.
Start by separating the two. Lentils can hang out in the fridge for up to 4-5 days. Store them in an airtight container and add a splash of water or broth when reheating. They can dry out a little, so giving them some moisture brings them back to life.
Salmon? That’s more delicate. Ideally, eat it within 2-3 days. If it’s been cooked and cooled properly, it’ll hold up fine but fishy flavors intensify over time. To reheat, don’t nuke it to death. Use a low oven – about 275°F (135°C) for 10-15 minutes – or gently warm it in a covered pan with a bit of steam.
And if you’re not in the mood for a repeat of the same plate, repurpose the leftovers. Flake the salmon over a salad or stir it into scrambled eggs. Warm the lentils with a handful of greens and top with a fried egg for a killer brunch.
What To Eat With Jamie Oliver’s Lentils And Salmon?
This dish can stand on its own, no problem. But if you’re planning a proper meal or just want to bulk things out a bit, here’s what plays well on the side.
For crunch and contrast:
Try a quick shaved fennel and apple slaw with a lemony vinaigrette. It’s bright, crisp and cuts through the richness of the lentils and fish. Or toss together a radish and cucumber salad with dill and yogurt. refreshing and dead easy.
Need something starchy?
A slice of crusty sourdough or some roasted baby potatoes will soak up every drop of lentil goodness. You could also go with a warm grain salad. quinoa or farro with herbs, chopped nuts and lemon juice.
Drinks?
If you like wine, a chilled glass of Sauvignon Blanc or dry rosé is spot-on. Not drinking? Sparkling water with a wedge of grapefruit or a splash of cucumber juice is classy and cleansing.
FAQs
How Long Does Jamie Oliver’s Lentils And Salmon Recipe Take To Cook?
It typically takes about 30-40 minutes, depending on how you prep the ingredients.
Can I Substitute Salmon With Another Fish In This Recipe?
Yes, you can swap the salmon for trout, cod, or any firm white fish.
What Type Of Lentils Work Best For Jamie Oliver’s Recipe?
Green or Puy lentils are perfect because they hold their shape well and have a nice bite.
