Yes, it’s pink. And yes, I might have a borderline unhealthy obsession with savory yogurts. But you have to trust me on this one. It looks super fancy but this is one of the quickest, easiest, and tastiest recipes that I have in my dinner arsenal.
I’d go as far as to say that this recipe is appropriate for basically any occasion. Trying to impress Bae with a romantic dinner? MAKE THIS RECIPE. Having a Treat Yo Self Day? MAKE THIS RECIPE. Only have 30 minutes to make dinner? MAKE THIS RECIPE. It’s your cats birthday and Mr. Meowgi like totally loves fish and the color pink? MAKE THIS RECIPE!
All of the ingredients in this dish are not only visually stunning, but have tons of flavor and nutrition. Who says a special meal can’t be luxurious and healthy at the same time?
I’ve eaten these elements paired together in so many ways (i.e. Beet Cured Salmon, Beet Salad with Horseradish Yogurt Dressing, Lentils with Yogurt), so I was shocked to not find a single recipe exactly like this during my online research. It just felt right to put all of these ingredients together on one simply delicious plate.
If you don’t have a juicer, there are two other ways to execute the beet yogurt. The first is to buy some beet juice at your local grocery store. Love Beets has been popping up everywhere and not just in health food stores anymore, so it shouldn’t be too hard to find. You can also roast some beets yourself and whirl them up with the yogurt in a food processor. The texture will be different but the flavor of the yogurt will still be lovely. Also I used parsley to top off this dish because I couldn’t find any dill. It still tasted great but next time I’m totally going to sprinkle this baby with some dill-y goodness so the herb choice is up to you.
Last but certainly not least, are you dairy-free? Vegetarian? There are a couple of ways to tweak this recipe to fit dietary restrictions and still have it taste bomb. If you’re dairy-free, just omit the yogurt. You can serve it simply topped with the roasted lemon slices. Or if you’re feeling the beet (sorry I can’t help myself sometimes) throw in some diced roasted beets as well. Vegetarian? Skip the salmon all together. Top the lentils with the Beet Yogurt and some high quality olive oil. It’s my absolute favorite way to enjoy these leftovers.
As always if you give this recipe a try I would loveeee to know what you think! Hashtag that sh*t #GoStuffYourself!
Salmon and Lentils
- grapeseed oil
- 2 center cut salmon filets
- 1 lemon
- 4 thin slices
- 2 small fennel bulbs, thinly sliced
- 1 cup black lentils
- 2 cups vegetable broth
- 2 cups water
- chopped dill or parsley
- salt and pepper to taste
Horseradish Beet Yogurt
- 1 cup greek yogurt
- 3 tbs freshly grated horseradish (adjust spice level to taste)
- 1 tbs champagne vinegar
- 2 tbs lemon zest
- 1 small beet, juiced (I used a little less that 1/4 cup of beet juice, add juice until you’ve reached desired consistency)
- salt and pepper to taste
Preheat your oven to 425 °F. Line a rimmed baking sheet with parchment paper and grease with grapeseed oil. Begin to cook lentils according to package directions, except substitute 1/2 of the water in the cooking liquid for vegetable stock. Place the salmon onto the baking sheet. Season filets with salt, pepper, grapeseed oil, and then top with lemon slices. Scatter half of the thinly sliced fennel on the baking sheet around the salmon. Put the baking sheet into the oven and cooked to desired doneness. I normally use this rule I learned from The Kitchn and cook my salmon 4 minutes per half inch thickness of salmon. If you like your fish more thoroughly cooked through, cook for 6 minutes per half inch thickness. Keep an eye on the fennel to make sure it doesn’t burn. You might have to remove the fennel from the oven before the salmon is ready.
While the salmon cooks, combine the grated horseradish with champagne vinegar. Let it meld for a couple of minutes. Add in the greek yogurt and lemon zest. Finally whisk in desired amount of beet juice (I used a little less than 1/4 cup) and season with salt and pepper to taste.
Once lentils are done, drain them and stir in both raw and roasted sliced fennel. Season with salt and pepper to taste. Remove salmon from oven once it’s reached desired doneness. Plate everything up starting with the lentils, then salmon, and top with as much of the beet yogurt as you want! Sprinkle with chopped herbs of your choice and serve. This recipe is delicious served both hot and chilled so feel free to make it ahead of time. Perfect for serving large groups!