Salmon Poached in Harissa Coconut Lentils
This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of ...herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day. Read more This quick and easy one-pan dinner gets a double dose of protein from the lentils and salmon. A finishing forkful of pickled onions and a sprinkle of herbs add freshness and colour. Any leftovers make a nice cold lunch for the following day.
Plantpoints
protein
fibre
vegetables
fats
Plantpoints
protein
fibre
vegetables
fats
TRY MORE RECIPES using poached fish
NUTRITION PER SERVING (Read more)
Notes
To pickle your own onions simply place finely sliced red onions into a jar, juice a lemon over them, add a small pinch of salt and an optional pinch of white sugar and set aside. The further in advance you do this, the brighter pink and more mellow in taste they will become. (The ones in the photo were pickled 3 days in advance).
Plantpoints
protein
fibre
vegetables
fats
Ingredients
Method
Gather and prepare your ingredients.
Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic with a sprinkle of salt and pepper. Cook, stirring often for 4-5 minutes, until softened.
Add the tomatoes and cook for 3-4 minutes, until bursting and turning jammy.
Add the turmeric and rose harissa and stir to incorporate over the heat for 1-2 minutes, until the mixture has turned a rich, deep orange colour.
Add the tomato passata and coconut milk. Stir to combine. Bring to a simmer and allow to bubble gently for 5-6 minutes, until thickened. Add salt to taste.
Stir through the spinach and lentils. Cook for 1-2 minutes, just until the spinach has wilted.
Nestle the salmon fillets into the simmering sauce. Cover and cook for 7-8 minutes until the flesh is firm to the touch.
Remove from the heat. Serve with pickled onions and coriander, if desired.
Notes
To pickle your own onions simply place finely sliced red onions into a jar, juice a lemon over them, add a small pinch of salt and an optional pinch of white sugar and set aside. The further in advance you do this, the brighter pink and more mellow in taste they will become. (The ones in the photo were pickled 3 days in advance).
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User comments (50)
Really enjoyed this, so simple and delicious. I did use tofu instead of salmon and cooked in my instant pot for 9 minutes on high. Definitely a go to for busy days.
I would suggest increasing the proportion of vegetables because low in the recipe itself. This could be accompanying veggies.
absolutely delicious! Ive used salmon and white fish, and both are so good!!!
A very tasty and filling dinner
Simple and elegant recipe, absolutely delicious!
Tasty recipe and hearty with the lentils. It was a little runnier than I expected so is ideal served with rice to soak up the sauce.
Delicious!
Absolutely delicious, I added a half a tin of chickpeas I had in the fridge, and they added a lovey bite to the dish. I'll be doing this again for Vegan members of the family, without the fish of course.
A dish that keeps on giving! Generous portions so used leftover lentils to pop in a sweet potato next day. I added more tumeric, used puy lentils and reduced fat coconut milk.
Easy comfort food. Could add more turmeric quite happily.
Really tasty and easy to cook
I used chopped tomatoes, brown lentils and Cod fish cut in squares. Added 1/2 cup of hot water and cooked the fish for 8 minutes. Delicious!!
Loved this. So flavourful and easy to make. Will definitely make again.
Beautiful flavour and easy to make
This recipe is just DELICIOUS! I use the dark red Harissa and used only 2 Tbsps. It is perfect!
Gorgeous with cauliflower rice - really enjoyed this especially to warm us up Ona chilly Friday evening after playing Padel!
Really easy and delish
Really loved this recipe. Warming, wholesome and super filling.
Wow. Simple and so tasty! Warming, gently spiced with super soft delicious salmon! I added the whole tin of lentils (no waste here!). I’ll be honest, I didn’t have high hopes for this … but it’s blown me away!!
Loved this one, just added hemp seeds.
Easy to cook and delicious.
Use Halibut instead of of Salmon.
Thanks .. just fabulous 🫶
I’ve made this a few times and it’s delicious. I sometimes add prawns too, to increase the protein
Easy and tasty
Absolutely delicious!!
Love that this is a proper luxurious meal that's easy and quick to make. A pouch of pre-cooked puy lentils works well. And the leftovers are fabulous too. Thank-you!
Another very tasty dish that works so well. The sauce cooks down really well & offers real depth of flavour.
Well done !
Easy to prepare and delicious. Would definitely make this one again.
Added cauliflower rice to mop up sauce
Absolutely delicious. Bravo 👏
This was great. We used lite coconut milk for calorie reasons and canned green lentils because we couldn’t find beluga and were still very pleased with the results. It’s a fairly hearty meal.
And easy dish to make , doesn’t take long and tastes wonderful!
I loved this. I’m not very keen on salmon but I know it’s an oily fish I should eat. This is a way that helps me happily eat salmon. I’m afraid my husband didn’t like it at all. I will make this again for me but not for him.
Beyond delicious.
I didn’t have any red onion or substitutions to hand so I added a couple of tablespoons of hot smokey kimchi which worked well.
I she’ll definitely be making this again!
Delicious! I didn’t have beluga lentils so just used green tinned lentils
Wonderful dish, so quick easy and delicious
I served with lots of vegetables so I will add extra salmon next time as portion size is generous.
Very tasty I usually have very basic accompaniment with salmon boiled potatoes and broccoli so this made a nice change Great it’s all cooked in one pan Will make again
Good. Would stand alone well we thought
This is delicious. We didn’t have spinach but I steamed some purple sprouting broccoli from the garden. We live in Victoria, BC so the salmon was local. I’ll make it again.
Amazingly good
Thank you!!
Also works great with haddock
Tasty, zesty curry. I didn’t have rose harissa so added rose water to the harissa paste that I did have. I used brown lentils as a sub too. Had the dish three nights in a row as it made so much. Thanks DK!
Delightful and filling.
Good recipe but I would use chicken instead of salmon. I love salmon and love coconut milk but the combination tasted weird…
Absolutely delicious! Salmon took a few mins longer than the recommended 6-7 mins
Need a deeper pan
OMG!!! Absolutely delicious. When making it kept thinking this isn’t going to make a thick creamy sauce- but it did
It’s stunning. Also a great sauce to make and freeze in portions to make a quick meal with chicken, salmon or soy curls.
Delicious, love the one pan. Easy to double sauce to use another evening. Saves having half cans of ingredients.
Added frozen spinach and peppers. All worked well. No pickled onions but added kimchi instead. Thanks 😊 🙏
Easy to follow and tasty recipe. Ingredients list would be helped by stating skinned or unskinned salmon. Took 15 +mins to poach using thermometer to reach minimum cooked fish temperature.