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This is the perfect dish for a chilly night in. I love the warmth lentils bring to me. The horseradish mustard brings the perfect kick to the salmon. I am also a big fan of cumin, so i love adding lots of cumin to my lentils to bring a delicious depth of flavor.

Horseradish salmon

3-4 salmon filets

2 tbsp extra virgin olive oil  

2 tbsp horseradish mustard

1 tsp maldon salt for each filet

pinch of balck pepper

1 tbsp majestic garlic spread

Braised french lentils

2 medium carrots, small dice

1 white onion, small dice

2 cloves garlic, minced

1 cup french lentils

3 cups chicken broth

¼ cup coconut milk

1 tsp salt

1 tsp pepper

1 bay leaf

1 tsp cumin powder

Roasted broccolini

2 bunches broccolini

1 tbsp evoo

1 tsp maldon salt

1 tsp pepper

Zest of one lemon

1. Preheat the oven to 375°F and line 2 baking sheets with parchment paper and drizzle both with olive oil.  

2. Prep and wash all of your veggies and fish.

3. Prepare your horseradish topping by simply combing your horseradish mustard and garlic paste. Then rub on top of your salmon and sprinkle with salt + pepper.

4. Place your broccolini on a baking sheet and drizzle with oil, salt, pepper, and lemon zest.

5. Drizzle a little olive oil into the pot and bring to medium heat, add in your onions + garlic. Saute’ for 2-3 minutes then add in the rest of your ingredients. Bring to a simmer and cover with lid for 25 minutes. Check to see if your lentils need more cooking.

6. Salmon only takes 12 minutes so wait till it's almost dinner time. Place salmon and broccolini in the oven at the same time. Cook for 10 minutes then remove broccolini and turn the oven to broil for two minutes.

7. To serve, place your lentil on your plate, with your fish on top, and broccolini on the side. I also love to add a squeeze of lemon and fresh parsley leaves to the plate.

8. Serve immediately while still warm + delicious!