Sheet-Pan Salmon over Creamy Lentils

Name: Sheet-Pan Salmon over Creamy Lentils
Prep time: 25 min
Cook time: 34 min
Total time: 59 min
Yield: 4 servings
Ingredients: 6 leeks, white and light green parts only, well rinsed and patted dry; 2 tablespoons extra-virgin olive oil plus 2½ teaspoons, divided; 4 teaspoons fresh thyme leaves, divided; 1 teaspoon ground pepper, divided; ½ cup lower-sodium vegetable broth; 1 tablespoon lemon juice; 2 tablespoons Dijon mustard; 2 tablespoons chopped fresh tarragon, divided, plus more for garnish; 4 (5-ounce) skinless salmon fillets (1-inch thick); ½ cup whole-wheat panko breadcrumbs; 3 tablespoons chopped fresh flat-leaf parsley, divided; 2 teaspoons grated lemon zest, divided; ¼ teaspoon salt, divided; 1 (8-ounce) package precooked microwaveable black lentils; ¾ cup whole-milk plain strained (Greek-style) yogurt; ½ cup garlic-and-herb spreadable cheese (such as Boursin or Alouette), at room temperature; 1 clove garlic, grated

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When you want to serve salmon in a way that feels a little special, this colorful meal is a lovely choice. The oven handles the leeks and fish while you quickly prepare the lentils and creamy yogurt mixture, making the different components easy to manage even if you are not an experienced cook.

Submitted by
Emilia @emiliahinkle

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

This Sheet-Pan Salmon brings together savory Dijon, fresh herbs, bright lemon, and gently roasted leeks for a flavorful dinner that feels comforting without being too heavy.

The salmon stays tender beneath a crisp whole-wheat panko topping, while the leeks become soft and deeply browned. Black lentils and a creamy mixture of yogurt, garlic, and herb cheese complete each plate with contrasting textures.

This recipe works especially well for a relaxed family dinner or a weekend meal when you want something impressive but manageable. Most of the cooking happens on one baking sheet while the lentils and creamy base come together separately.

Sheet-Pan Salmon over Creamy Lentils

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 25 mins

COOK TIME 34 mins

TOTAL TIME 59 mins

SERVINGS 4 people

Directions

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1 Set the oven to 425°F. Cut away and discard the dark green portions of the leeks, then remove the outer layer from each leek. Slice the prepared white and light green sections into 1-inch coins.

2 Place the leek pieces on a large rimmed baking sheet. Add 1 tablespoon oil, 2 teaspoons thyme, and ½ teaspoon pepper, then toss until the leeks are evenly coated. Arrange them in a single layer around the outside edges of the pan and roast for about 10 minutes, until they are mostly tender and beginning to brown.

3 Pour ½ cup broth and 1 tablespoon lemon juice evenly over the partially roasted leeks. Return the baking sheet to the oven for about 12 minutes, or until the leeks have absorbed all the liquid.

4 While the leeks continue roasting, mix 2 tablespoons mustard with 1 tablespoon tarragon in a small bowl. Divide the mixture evenly among the 4 salmon fillets, using about 1½ tablespoons on each fillet, and spread it across the tops.

5 In a medium bowl, combine ½ cup panko, 1 tablespoon parsley, 1 tablespoon oil, 1 teaspoon lemon zest, and the remaining 2 teaspoons thyme. Spoon the breadcrumb mixture evenly over the mustard-coated salmon and press it down gently so it adheres.

6 Carefully turn the leeks over on the baking sheet. Drizzle 1½ teaspoons oil into the open center of the pan, then arrange the salmon fillets in that space. Roast for about 12 minutes, until the leeks are well browned and the salmon is just cooked through. Season the salmon and leeks evenly with ⅛ teaspoon salt.

7 As the salmon roasts, heat the lentils according to the package directions. In a separate bowl, stir together ¾ cup yogurt, ½ cup spreadable cheese, the grated garlic, the remaining 1 tablespoon tarragon, the remaining 2 tablespoons parsley, the remaining 1 teaspoon lemon zest, and the remaining ½ teaspoon pepper. Toss the warmed lentils with the remaining 1 teaspoon oil and the remaining ⅛ teaspoon salt.

8 Divide the yogurt mixture among 4 plates and spread it into an even base. Add the seasoned lentils and roasted leeks, then place one salmon fillet on each serving. Finish with additional tarragon for garnish, if desired.

Chef's Note

Rinse the leeks carefully between their layers because grit can remain hidden even when the outside looks clean.

Keep the leeks around the edges of the baking sheet so the center remains available for the salmon later.

Press the panko mixture onto the mustard coating gently to help it stay in place while the salmon roasts.

Use salmon fillets that are close to 1 inch thick so they cook at the same rate described in the recipe.

Let the spreadable cheese reach room temperature before mixing so it blends smoothly with the yogurt.

Nutrition Facts

Serving: 4 serving

Calories: 2040kcal

Protein: 68g

Carbs: 255g

Fat: 85g

Sugar: 34g

Fiber: 17g

Sodium: 1700mg

Cholesterol: 170mg

Potassium: 850mg

Vitamin A: 85%

Vitamin C: 34%

Calcium: 68%

Iron: 51%

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Emilia Hinkle

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The Story Behind This Dish

Sheet-Pan Salmon over Creamy Lentils