Citrus‑Crisp Salmon & Lentil Sheet‑Pan Power Bowl with Toasted Almond Slaw

This bowl combines the zing of fresh citrus with the hearty goodness of lentils and salmon for a protein‑packed meal that’s both quick to make and satisfying to eat. The sheet‑pan cooking method keeps clean‑up simple, while the toasted almond slaw adds a delightful crunch and nutty flavor. Perfect for busy weeknights or a weekend lunch, it’s a recipe that delivers nutrition without sacrificing taste!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 salmon fillets (6 oz each, skin on)
• 1 cup cooked green lentils (about 1 ½ cups dry)
• 1 cup baby spinach, fresh
• 1 cup diced red bell pepper
• ¼ cup sliced roasted almonds
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp grated fresh ginger
• 1 lemon (zest and ¼ cup juice)
• 1 lime (juice, about 2 tbsp)
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped scallions

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat salmon fillets dry and place them on the sheet skin‑side down.
3. In a small bowl whisk together olive oil, soy sauce, maple syrup, grated ginger, lemon zest, lemon juice, lime juice, salt, and pepper.
4. Brush the mixture evenly over the salmon fillets, reserving a little for later drizzle.
5. Bake salmon for 12‑14 minutes, or until the flesh flakes easily and the surface is lightly caramelized.
6. While salmon cooks, toss cooked lentils, baby spinach, bell pepper, and roasted almonds in a separate bowl with a pinch of salt.
7. Spread the lentil mixture on another section of the baking sheet and roast for 10‑12 minutes, stirring once, until the veggies are tender.
8. In a tiny bowl whisk the reserved citrus‑sauce and set aside.
9. To serve, divide lentil mixture into bowls, top each with a salmon fillet, drizzle a touch of the citrus sauce, and garnish with cilantro and scallions.
10. Enjoy immediately for a crisp, fresh, protein‑rich meal!

Chef's Note

If you prefer a milder citrus flavor, reduce the lime juice by half and add a splash of orange juice instead. This bowl also freezes well—store the salmon and lentil halves separately and reheat in a microwave or skillet.

Make-Ahead Tips

Keep the roasted lentil mixture and salmon fillets chilled separately. Assemble right before serving to keep the salmon flaky and the slaw crisp.

Substitutions

Swap salmon for wild‑caught cod, tuna, or grilled tempeh for a plant‑based version. Use brown rice instead of lentils, or substitute quinoa for extra protein.