How To Make Gremolata-Crusted Salmon with Lentils & Spinach
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Serves:
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- zest of 1 lemon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 1 cup cooked lentils
- 4 cups baby spinach
- 1 lemon, sliced (for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a small bowl, combine the breadcrumbs, parsley, minced garlic, lemon zest, salt, and black pepper.
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Brush each salmon fillet with olive oil, and then press the gremolata mixture onto the top of each fillet to create a crust.
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Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and the salmon is cooked through.
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While the salmon is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cooked lentils and sauté for 2-3 minutes until heated through.
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Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
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Serve the gremolata-crusted salmon over a bed of lentils and spinach. Garnish with lemon slices.
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Enjoy!
Nutrition
- Calories : 380kcal
- Total Fat : 19g
- Saturated Fat : 3g
- Cholesterol : 66mg
- Sodium : 492mg
- Total Carbohydrates : 21g
- Dietary Fiber : 6g
- Sugar : 1g
- Protein : 34g
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