Active Time:15 minsTotal Time:55 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:55 mins
Total Time:
55 mins
Servings:4
Servings:
4
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Cook Mode(Keep screen awake)Ingredients6leeks, white and light green parts only, well rinsed and patted dry2tablespoonsextra-virgin olive oilplus 2½ teaspoons, divided4teaspoonsfresh thymeleaves, divided1teaspoonground pepper, divided½cuplower-sodium vegetable broth1tablespoonlemon juice2tablespoonsDijon mustard2tablespoonschoppedfresh tarragon, divided, plus more for garnish4(5-ounce)skinlesssalmon fillets(1-inch thick)½cupwhole-wheat panko breadcrumbs3tablespoonschopped fresh flat-leaf parsley, divided2teaspoonsgratedlemon zest, divided¼teaspoonsalt, divided1(8-ounce) packageprecooked microwaveable blacklentils¾cupwhole-milk plain strained (Greek-style) yogurt½cupgarlic-and-herb spreadable cheese (such as Boursin or Alouette), at room temperature1clovegarlic, grated
Cook Mode(Keep screen awake)
Ingredients
6leeks, white and light green parts only, well rinsed and patted dry
2tablespoonsextra-virgin olive oilplus 2½ teaspoons, divided
4teaspoonsfresh thymeleaves, divided
1teaspoonground pepper, divided
½cuplower-sodium vegetable broth
1tablespoonlemon juice
2tablespoonsDijon mustard
2tablespoonschoppedfresh tarragon, divided, plus more for garnish
4(5-ounce)skinlesssalmon fillets(1-inch thick)
½cupwhole-wheat panko breadcrumbs
3tablespoonschopped fresh flat-leaf parsley, divided
2teaspoonsgratedlemon zest, divided
¼teaspoonsalt, divided
1(8-ounce) packageprecooked microwaveable blacklentils
¾cupwhole-milk plain strained (Greek-style) yogurt
½cupgarlic-and-herb spreadable cheese (such as Boursin or Alouette), at room temperature
1clovegarlic, grated
DirectionsPreheat oven to 425°F. Trim leeks, removing and discarding dark green parts. Remove and discard outer layer of each leek; cut into 1-inch coins.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanToss the leeks with 1 tablespoon oil, 2 teaspoons thyme and ½ teaspoon pepper on a large rimmed baking sheet until well coated. Spread into an even layer around the edges of the pan. Roast until mostly tender and starting to brown, about 10 minutes. Drizzle with ½ cup broth and 1 tablespoon lemon juice; roast until the liquid has been fully absorbed, about 12 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, stir 2 tablespoons mustard and 1 tablespoon tarragon together in a small bowl; spread evenly over 4 salmon fillets (about 1½ tablespoons each). Combine ½ cup panko, 1 tablespoon each parsley and oil, 1 teaspoon lemon zest and the remaining 2 teaspoons thyme in a medium bowl. Sprinkle evenly over the salmon, pressing gently to adhere.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanCarefully flip the leeks. Drizzle the center of the baking sheet with 1½ teaspoons oil and place the salmon there. Roast until the leeks are well browned and the salmon is just cooked through, about 12 minutes. Sprinkle the leeks and salmon with ⅛ teaspoon salt.Meanwhile, prepare lentils according to package directions. Combine ¾ cup yogurt, ½ cup spreadable cheese, the grated garlic and the remaining 1 tablespoon tarragon, 2 tablespoons parsley, 1 teaspoon lemon zest and ½ teaspoon pepper in a bowl. Add the remaining 1 teaspoon oil and ⅛ teaspoon salt to the lentils; toss to coat. Spread the yogurt mixture on 4 plates; top with the lentils, leeks and salmon. Garnish with additional tarragon, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanNutrition InformationServing Size: 1 salmon fillet & about ⅓ cup yogurt mixture, ½ cup leeks & ⅓ cup lentilsCalories 742, Fat 36g, Saturated Fat 13g, Cholesterol 143mg, Carbohydrates 55g, Total Sugars 10g, Added Sugars 0g, Protein 48g, Fiber 13g, Sodium 712mg, Potassium 1,178mgFrequently Asked QuestionsYou can make the yogurt spread ahead of time, and it should stay good in an airtight container in the fridge for up to 4 days. If you decide to make the entire recipe the day before you’re ready to serve it, it’s best to store each component separately.Absolutely. This recipe would be great with most fatty fish (high in omega-3 fatty acids) like trout or mackerel.You can pair it with something as simple as a refreshing cucumber salad, or try ourRoasted Fingerling PotatoesorGarlic-Rosemary Smashed Potatoesfor something heartier.EatingWell.com, October 2024
Directions
Preheat oven to 425°F. Trim leeks, removing and discarding dark green parts. Remove and discard outer layer of each leek; cut into 1-inch coins.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanToss the leeks with 1 tablespoon oil, 2 teaspoons thyme and ½ teaspoon pepper on a large rimmed baking sheet until well coated. Spread into an even layer around the edges of the pan. Roast until mostly tender and starting to brown, about 10 minutes. Drizzle with ½ cup broth and 1 tablespoon lemon juice; roast until the liquid has been fully absorbed, about 12 minutes.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanMeanwhile, stir 2 tablespoons mustard and 1 tablespoon tarragon together in a small bowl; spread evenly over 4 salmon fillets (about 1½ tablespoons each). Combine ½ cup panko, 1 tablespoon each parsley and oil, 1 teaspoon lemon zest and the remaining 2 teaspoons thyme in a medium bowl. Sprinkle evenly over the salmon, pressing gently to adhere.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanCarefully flip the leeks. Drizzle the center of the baking sheet with 1½ teaspoons oil and place the salmon there. Roast until the leeks are well browned and the salmon is just cooked through, about 12 minutes. Sprinkle the leeks and salmon with ⅛ teaspoon salt.Meanwhile, prepare lentils according to package directions. Combine ¾ cup yogurt, ½ cup spreadable cheese, the grated garlic and the remaining 1 tablespoon tarragon, 2 tablespoons parsley, 1 teaspoon lemon zest and ½ teaspoon pepper in a bowl. Add the remaining 1 teaspoon oil and ⅛ teaspoon salt to the lentils; toss to coat. Spread the yogurt mixture on 4 plates; top with the lentils, leeks and salmon. Garnish with additional tarragon, if desired.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina BrockmanNutrition InformationServing Size: 1 salmon fillet & about ⅓ cup yogurt mixture, ½ cup leeks & ⅓ cup lentilsCalories 742, Fat 36g, Saturated Fat 13g, Cholesterol 143mg, Carbohydrates 55g, Total Sugars 10g, Added Sugars 0g, Protein 48g, Fiber 13g, Sodium 712mg, Potassium 1,178mgFrequently Asked QuestionsYou can make the yogurt spread ahead of time, and it should stay good in an airtight container in the fridge for up to 4 days. If you decide to make the entire recipe the day before you’re ready to serve it, it’s best to store each component separately.Absolutely. This recipe would be great with most fatty fish (high in omega-3 fatty acids) like trout or mackerel.You can pair it with something as simple as a refreshing cucumber salad, or try ourRoasted Fingerling PotatoesorGarlic-Rosemary Smashed Potatoesfor something heartier.
Preheat oven to 425°F. Trim leeks, removing and discarding dark green parts. Remove and discard outer layer of each leek; cut into 1-inch coins.
Toss the leeks with 1 tablespoon oil, 2 teaspoons thyme and ½ teaspoon pepper on a large rimmed baking sheet until well coated. Spread into an even layer around the edges of the pan. Roast until mostly tender and starting to brown, about 10 minutes. Drizzle with ½ cup broth and 1 tablespoon lemon juice; roast until the liquid has been fully absorbed, about 12 minutes.
Meanwhile, stir 2 tablespoons mustard and 1 tablespoon tarragon together in a small bowl; spread evenly over 4 salmon fillets (about 1½ tablespoons each). Combine ½ cup panko, 1 tablespoon each parsley and oil, 1 teaspoon lemon zest and the remaining 2 teaspoons thyme in a medium bowl. Sprinkle evenly over the salmon, pressing gently to adhere.
Carefully flip the leeks. Drizzle the center of the baking sheet with 1½ teaspoons oil and place the salmon there. Roast until the leeks are well browned and the salmon is just cooked through, about 12 minutes. Sprinkle the leeks and salmon with ⅛ teaspoon salt.
Meanwhile, prepare lentils according to package directions. Combine ¾ cup yogurt, ½ cup spreadable cheese, the grated garlic and the remaining 1 tablespoon tarragon, 2 tablespoons parsley, 1 teaspoon lemon zest and ½ teaspoon pepper in a bowl. Add the remaining 1 teaspoon oil and ⅛ teaspoon salt to the lentils; toss to coat. Spread the yogurt mixture on 4 plates; top with the lentils, leeks and salmon. Garnish with additional tarragon, if desired.
Nutrition InformationServing Size: 1 salmon fillet & about ⅓ cup yogurt mixture, ½ cup leeks & ⅓ cup lentilsCalories 742, Fat 36g, Saturated Fat 13g, Cholesterol 143mg, Carbohydrates 55g, Total Sugars 10g, Added Sugars 0g, Protein 48g, Fiber 13g, Sodium 712mg, Potassium 1,178mg
Nutrition Information
Serving Size: 1 salmon fillet & about ⅓ cup yogurt mixture, ½ cup leeks & ⅓ cup lentilsCalories 742, Fat 36g, Saturated Fat 13g, Cholesterol 143mg, Carbohydrates 55g, Total Sugars 10g, Added Sugars 0g, Protein 48g, Fiber 13g, Sodium 712mg, Potassium 1,178mg
Serving Size: 1 salmon fillet & about ⅓ cup yogurt mixture, ½ cup leeks & ⅓ cup lentils
Calories 742, Fat 36g, Saturated Fat 13g, Cholesterol 143mg, Carbohydrates 55g, Total Sugars 10g, Added Sugars 0g, Protein 48g, Fiber 13g, Sodium 712mg, Potassium 1,178mg
Frequently Asked QuestionsYou can make the yogurt spread ahead of time, and it should stay good in an airtight container in the fridge for up to 4 days. If you decide to make the entire recipe the day before you’re ready to serve it, it’s best to store each component separately.Absolutely. This recipe would be great with most fatty fish (high in omega-3 fatty acids) like trout or mackerel.You can pair it with something as simple as a refreshing cucumber salad, or try ourRoasted Fingerling PotatoesorGarlic-Rosemary Smashed Potatoesfor something heartier.
Frequently Asked Questions
You can make the yogurt spread ahead of time, and it should stay good in an airtight container in the fridge for up to 4 days. If you decide to make the entire recipe the day before you’re ready to serve it, it’s best to store each component separately.
Absolutely. This recipe would be great with most fatty fish (high in omega-3 fatty acids) like trout or mackerel.
You can pair it with something as simple as a refreshing cucumber salad, or try ourRoasted Fingerling PotatoesorGarlic-Rosemary Smashed Potatoesfor something heartier.
EatingWell.com, October 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
