Say sayonara to boring fish and white rice! Rather than standard grain-based pilaf, the salmon in this dish is paired with a nutrient-packed lentil-based version. These little guys are not only easy on the wallet, but they’re also a fantastic source of plant-based protein, fiber, iron, and folate.


  • 1 cup lentils (ideally soaked overnight)
  • 3salmon fillets
  • 3lemons
  • Dill sprigs
  • Black pepper
  • 1 cup finely diced cucumber
  • 1shallot, minced
  • 1/4 cup minced fresh parsley
  • 3 packed tablespoonsfinely chopped dill
  • Salt


  1. Put lentils in a pot of water and cook according to package directions. (If soaked overnight, this should take about 10 minutes; if not, it will take around 30.)
  2. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Place salmon on parchment.
  3. Slice 2 lemons and arrange slices under and on top of salmon along with a few dill sprigs. Sprinkle with freshly ground black pepper. Bake salmon uncovered for 20 to 25 minutes depending on fillet thickness.
  4. Meanwhile, drain cooked lentils and combine in a large bowl with cucumber, shallot, parsley, and chopped dill. Squeeze in juice of 1/2 remaining lemon and stir until combined. Season to taste with salt and pepper.
  5. Wedge remaining 1/2 lemon. When salmon is cooked, divide lentil pilaf among 3 plates. Serve salmon on top or beside, and garnish with additional dill sprigs and lemon wedges, if desired.