Baked Greek Salmon, Gnocchi and Lentils
This Greek Salmon recipe is an easy dish to make on one pan in your oven on those busy weeknights. Paired with gnocchi and lentils, you'll have a full, complete meal to serve your family.
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Ingredients
- 4 salmon filets
- 19 oz can lentils, drained and rinsed
- 450-500 g store-bought potato gnocchi
For the lemon garlic sauce
- juice of 1 lemon
- 1/4 cup olive oil
- 1 tbsp dijon mustard
- 1 tbsp dried oregano
- 3 garlic cloves, pressed (or 1 tbsp garlic powder)
- 1 1/2 tsp salt
- 1/2 tsp pepper
For the Greek salad topping
Instructions
- Preheat oven to 375F.
- Make the lemon garlic sauce: Whisk together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic cloves and salt and pepper. Set aside.
- To a large sheet pan add gnocchi and lentils and drizzle with half of the lemon garlic toss. Toss together to combine.
- Nestle the salmon filets in between the lentils and gnocchi on the pan. Divide the rest of the lemon garlic sauce evenly between the filets, drizzling on top of each. Finally, add 1-2 lemon slices to the top of the salmon filets.
- While the salmon is cooking make the salad by combining all of the diced vegetables and crumbled feta cheese along with 2 tbsp olive oil, 2 tbsp red wine vinegar and big pinches of salt and pepper. Taste and adjust seasoning to your liking.
- When the salmon is cooked to your desired temperature, remove from the oven and serve immediately with the lentils & gnocchi mixture and top each salmon filet with the fresh salad.
Notes
- If lentils aren’t your favourite, try canned butter beans or chickpeas.
- You can swap out salmon filets for trout filets if desired.
- If you love this recipe try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or Healthy Blue Zone Baked Gnocchi
Nutrition
Calories: 728kcal | Carbohydrates: 61.1g | Protein: 42.7g | Fat: 34.9g | Saturated Fat: 7.3g | Polyunsaturated Fat: 6.3g | Monounsaturated Fat: 19.1g | Cholesterol: 99.2mg | Sodium: 1606.4mg | Fiber: 5.5g | Sugar: 4.7g
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