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Salmon Fillets with Beluga Lentils

A nutritious dish for those who love new, fresh flavours and adventurous food!

Beluga lentils with salmon


Degree of difficulty:  Easy

Preparation time: 20 ́

Baking time: 15 ́

Servings:  2

Calories per serving: 480



For the salmon:

2 salmon fillets (130 g each)

For the spice mix:

teaspoon hot chilli powder

4 heaped teaspoons a brown sugar

1 1/2 teaspoon Himalayan salt

For the lentils:

150 g black beluga lentils

Water to boil the lentils

1/2 teaspoon sesame oil

2 teaspoons sweet chilli sauce

1 teaspoon soy sauce

To serve:

Pomegranate seeds

Coriander eaves

Mint leaves



  1. First prepare the lentils. Rinse the lentils with plenty of cold water. Pour into a small saucepan with enough water and place the pan over high heat. Boil for 20 minutes and drain. Pour the hot and drained lentils into a bowl and mix with the sesame oil, sweet chilli sauce and soy sauce. 

  2. Meanwhile, preheat the oven to 250°C .  Line a baking pan with foil and greaseproof paper. Place the chilli powder, brown sugar and salt in a plate and mix. Press all sides of the salmon into the mixture, place the salmon fillets in the baking pan, skin side down. Bake for 12-15 minutes.

  3. Once baked, in each serving plate, place the lentils on one side and the salmon fillet next to it. Garnish with pomegranate seeds, mint leaves and fresh coriander leaves. Serve immediately.