Roasted Pesto Salmon Over Lemon Lentil Pilaf

Christy Brissette, MSc, RD, Dietitian and President of 80 Twenty Nutrition

Recipe modified from this recipe by Canadian Lentils.

Prep Time: 45 Minutes
Total time: 55 Minutes
Servings: 2


• 2 Tbsp (30 mL) olive oil (divided)
• 1/2 small onion or large shallot, finely chopped
• 1 garlic clove, crushed
• 1/4 cup (60 mL) whole green lentils
• 1/4 cup (60 mL) wild rice
• 1 1/4 cups (295 mL) chicken or vegetable stock or water
• 1/2 Tbsp (8 mL) lemon juice
• 1/2 cup kale, chopped
• 1/4 cup sliced almonds
• 1 Tbsp (15 mL) chopped Italian parsley


• 2 fresh filets of salmon
• 2 tbsp (30 mL) jarred pesto
• 4 thin slices prosciutto


1.    In a medium saucepan, heat half of the olive oil over medium-high heat. Sauté the onion and garlic for 3-4 minutes, until soft. Add the lentils and wild rice and stir for a minute. Add the stock, bring to a simmer, cover and cook over low heat for 40 minutes, or until the lentils and wild rice are tender. Pour off any excess liquid and fluff with a fork. Add the kale and stir to wilt. Add half of the almonds.
2.    Meanwhile, preheat the oven to 450˚F and line a heavy rimmed baking sheet with parchment or foil. Spread the pesto over the salmon and wrap each piece in a slice or two of prosciutto. Place the salmon seam-side down on the sheet and bake for 10 minutes per inch of thickness, or until just cooked through. When it is done the fish should flake at the edges but still have some moisture in the middle.
3.    Add the lemon juice and parsley to the lentil and rice mixture, season with salt and pepper, and serve a large spoonful of pilaf with a filet of salmon. Sprinkle with remaining slivered almonds and parsley.