Salmon with Paprika Lentils and Crispy Potatoes
Are you ready to try a different, simple, and delicious combination?
This salmon with paprika lentils and crispy potatoes brings together simple ingredients and plenty of Mediterranean flavor. The lentils are slowly cooked with tomato, onion, fresh cilantro, olive oil, and Spanish paprika, creating a rich and flavorful base for the dish.
The salmon is pan-seared with olive oil and finished with fresh lemon, while the potatoes are cooked in the air fryer until golden and wonderfully crispy.
The result is a delicious combination of flavors and textures: creamy, paprika-seasoned lentils, crispy potatoes, and tender salmon with a fresh touch of lemon. This is one of those recipes that proves you don’t need complicated ingredients to make something really special.
Why You’ll Love This Salmon with Lentils
- A complete and satisfying meal
- Simple, wholesome ingredients
- Lentils cooked with tomato, onion, and Spanish paprika
- Crispy potatoes made in the air fryer
- Salmon finished with fresh lemon and olive oil
- Fresh cilantro brings all the flavors together
- A delicious Mediterranean-inspired dinner
- Perfect for an easy weeknight meal or a relaxed weekend lunch
View Full Recipe:
Roasted Salmon with Spanish Paprika Lentils & Crispy Potatoes
Course: DinnerDifficulty: Easy4
servings30
minutes30
minutes550
kcalSimple Salmon Bistro Recipe nourishing, and with full of flavor — this is the kind of complete meal that makes everyday cooking feel special.
Ingredients
For the Lentils
1 cup lentils
2 ½ cups water
1 tomato, chopped
½ onion, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon Spanish paprika
Fresh coriander (cilantro), chopped
Salt and black pepper, to tasteFor the Potatoes
3–4 potatoes, cut into small cubes
1–2 tablespoons extra-virgin olive oil
Salt, to taste
Black pepper, to tasteFor the Salmon
2 salmon fillets
1 tablespoon extra-virgin olive oil
Juice of ½ lemon
Salt, to taste
Black pepper, to taste
Directions
- Cook the Lentils
Rinse the lentils well.
Add the lentils, water, chopped tomato, onion, olive oil, Spanish paprika, salt, and pepper to a pot.
Bring to a boil, then reduce the heat and simmer for about 40 minutes, or until the lentils are tender.
Stir occasionally and add a little more water if needed.
Finish with plenty of fresh chopped coriander and a drizzle of olive oil. - Make the Crispy Potatoes
Cut the potatoes into small, even pieces.
Toss them with olive oil, salt, and black pepper.
Place them in the air fryer in a single layer.
Cook at 400°F (200°C) for about 18–25 minutes, shaking the basket halfway through, until golden and crispy. - Cook the Salmon
Season the salmon fillets with salt and black pepper.
Heat the olive oil in a pan over medium-high heat.
Place the salmon in the pan and cook until nicely browned and cooked through, turning carefully if needed.
Squeeze fresh lemon juice over the salmon during the final minute of cooking.
