Lemon Roasted Salmon with Truffle Cream and Lentil Salad

Lemon Roasted Salmon with Truffle Cream and Lentil Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 24, 2019.


Lentil Salad

  • 1 pack Puy lentils
  • ½ punnet cherry tomatoes
  • 1 capsicum
  • ½ bag baby spinach
  • 1 sachet raspberry balsamic dressing
  • 50g feta cheese


  • 1 pack salmon fillet
  • Pinch of chilli flakes (optional)
  • ½ lemon

To Serve

  • 2 Tbsp truffle cream
  • ½ bunch basil leaves

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook lentils Preheat oven to 220°C. Bring a small pot of unsalted water to the boil. Once boiling, add lentils and cook for 20-23 minutes, until just tender with a bite. Drain.
  2. Prep vegetables Halve cherry tomatoes and dice capsicum 1cm.
  3. Prep salmon Pat salmon dry and remove any pin bones. Cut into 2-3 pieces. Place on a lined oven tray, skin side down. Season and sprinkle with chilli flakes, if using. Slice lemon thinly and lay over salmon flesh.
  4. Cook salmon When lentils have 10 minutes remaining, cook salmon in oven for 6-8 minutes for medium (or cooked to your liking). Remove salmon from oven and rest, covered, for 1-2 minutes.
  5. Prep salad In a medium bowl, toss together cooked lentils, cherry tomatoes, capsicum, spinach, raspberry balsamic dressing and a drizzle of olive oil. Crumble in feta and season.
  6. Serve lentil salad on plates and top with salmon. Spoon over truffle cream and sprinkle with basil leaves.

Nutritional Information

Energy 3055 kj
730 kcal
Protein 44.0g
Carbohydrate 30.9g
Fat 48.2g