Wild Salmon with Lentils and Arugula

Vitamin D-rich foods, like salmon, tuna, egg yolks, and fortified dairy, play a key role in beating the winter blues.
Whole Living, December 2010
  • Yield Serves 4
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  • 1 medium red onion, diced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1 cup green lentils
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh lemon juice
  • 3 cups baby arugula (1 1/2 oz.)
  • 4 6-oz. fillets wild salmon, skinless


  1. In a medium pot, bring onion, carrot, celery,
    bay leaf, and lentils to a boil. Reduce to a
    simmer and cook until lentils are tender, about
    25 minutes. Drain. Season with salt and pepper.
    Add olive oil and lemon juice. Stir in
    arugula and cover to keep warm. Meanwhile,
    heat oven to 375 degrees. Arrange fillets in a baking
    dish. Drizzle with olive oil and season with salt
    and pepper. Cover with foil and bake until
    cooked through, about 16 to 18 minutes. Serve
    with lentils and squeeze with lemon juice.

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