Skip to content

Fish, Busy evenings

Roasted salmon bowl with lentils and vegetables

This roasted salmon bowl with lentils and vegetables is a complete meal for 4 people, ready in 40 minutes, easy to make, at a cost of €4.00 per person. It works because the lentils simmer gently and the salmon stays slightly translucent at the center when it comes out of the oven. A lemony yogurt sauce ties everything together without weighing it down.

Tonight, a full bowl with roasted salmon over warm lentils, crunchy vegetables and a yogurt sauce.

Roasted salmon bowl with lentils and vegetables
Total time
40 min
Difficulty
Easy
Cost per person
€4.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This bowl combines the tenderness of roasted salmon, the softness of warm lentils and the crunch of raw vegetables. The yogurt sauce, brightened with lemon and cumin, adds freshness without covering up the fish. It's a dish that stands out through its textures, not through a heavy sauce.

This is the kind of dinner to make on a weeknight when you want something balanced without spending hours in the kitchen. Kids recognize simple ingredients they already like, and everyone can build their own bowl the way they want. You can also serve it to guests on a Sunday evening, it looks put together without requiring any real technique.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Pantry

  • Green lentilsoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Cucumber 1
  • Radishes 1 bunch
  • Lemon 1
  • Parsley 1 bunch

Dairy

  • Plain yogurt 2

Allergens Fish, Lactose

The step by step recipe

  1. Cook the lentils in unsalted water with one carrot, then drain them and season with oil and salt. 22 min

    Salt at the end of cooking, salting too early toughens the skins.

  2. Place the salmon fillets on a baking sheet, drizzle with oil, season with salt and pepper and bake at 200°C. 12 min

    Pull them out while the center is still a bit translucent.

  3. Grate the carrots, slice the cucumber and radishes into thin rounds.

    A mandoline gives you thin, even slices.

  4. Make the sauce by mixing the yogurt, lemon juice, cumin, salt and pepper.

    Add a bit of chopped parsley to the sauce for extra freshness.

  5. Arrange the lentils in the bowls, top with the salmon and vegetables and drizzle with the sauce.

    Add the sauce last so it doesn't make the vegetables soggy.

Our tips to get it right

  • Pick salmon fillets of the same thickness so they all cook at the same rate in the oven.
  • Drain the lentils well before seasoning them, leftover water dilutes the oil and waters down the flavor.
  • Make the yogurt sauce just before serving, it loses its freshness if it sits too long in the fridge.

The variations

  • Swap the salmon for cod or trout, the oven time stays about the same.
  • For a vegetarian version, replace the salmon with soft boiled eggs or pan seared smoked tofu.
  • For kids in a hurry, serve the lentils with flaked salmon and skip the radishes, it's milder that way.

What to serve it with

  • Warm pita bread
  • Cold lemon water
  • A few olives to start

Storage

Keep the components in separate sealed containers in the fridge for up to 2 days. Reheat the cooked salmon gently in a pan or eat it cold, the sauce and raw vegetables are fine as they are without reheating.

Questions about this dish

Can you use red lentils instead of green lentils?

Red lentils cook faster but turn creamy and lose their shape. To keep the bowl's distinct grains, green or brown lentils work better here.

How do you know the salmon is cooked without drying it out?

The salmon is ready when the surface looks opaque but the center is still a bit translucent. It keeps cooking for a few minutes after coming out of the oven.

Can you make this bowl ahead for the next day?

You can cook the lentils and chop the vegetables the day before, then store them separately in the fridge. Cook the salmon and make the sauce right before serving to keep all the textures intact.

Is this bowl served hot or cold?

It's best served warm, with lentils still a little hot and crisp, fresh raw vegetables. Cold, it's still enjoyable, more like a composed salad.

How long does it take to make a roasted salmon bowl with lentils and vegetables?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted salmon bowl with lentils and vegetables?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted salmon bowl with lentils and vegetables cost?

About €4.00 per serving, or €16.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

Busy evenings and family life

See all

Recipes with carrots

See all