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Indian-Spiced Salmon with Lentils

Serves 4
Indian spices bring warmth and depth of flavor to salmon in this easy midweek meal. Satisfying and leftover-friendly, the lentils are great to double for lunch the next day.
Special Diets:
Ingredients
  • 1 cup French green lentils
  • 2 tablespoons coconut oil, divided
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon crushed red chile flakes
  • 1 (13.5-ounce) can coconut milk
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 4 (6.0-ounce) wild-caught salmon fillets
  • Fresh cilantro leaves, for garnish
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Method

Rinse lentils in cold running water. Place in medium saucepan and add 3 cups water. Bring to a boil; reduce heat to low and simmer until just tender but still holding their shape, about 20 minutes.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Sauté shallot, garlic and ginger until tender, about 2–3 minutes.

Stir in curry powder, turmeric and red chile flakes and cook until fragrant, about 1 minute. Stir in coconut milk and reduce heat to medium-low. Simmer until reduced and slightly thickened, about 8–10 minutes.

Fold in lentils, ½ teaspoon salt and ¼ teaspoon pepper. Simmer on low until heated through and flavors have blended, about 5 minutes. Fold in cilantro and lime juice.

Combine garam masala, coriander, smoked paprika, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Rub spice mixture evenly over fillets.

Heat a large nonstick skillet over medium heat with remaining 1 tablespoon oil, swirling to coat. Add fillets skin-side down to skillet and cook until browned, about 3–4 minutes. Turn fillets over and cook about 3 minutes or until desired degree of doneness. Let rest 5 minutes.

Serve salmon with warm lentils, garnished with cilantro.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup French green lentils
  • 2 tablespoons coconut oil, divided
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon crushed red chile flakes
  • 1 (13.5-ounce) can coconut milk
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 4 (6.0-ounce) wild-caught salmon fillets
  • Fresh cilantro leaves, for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.