Salmon with Lentil and Apricot Rice

My New Year’s resolution was to revisit the things I didn’t like in childhood.

I’ve learned that I like hard boiled eggs, but hate (read as I will run screaming and as if I’ve been physically assaulted by a spider) runny yolks.  I’ve learned that I could eat chicken biryani and anything tikka masala by the gallon every day and still not get bored. Who knew? I now know that I will never like liver and that I love big, fat, raw red onion on salads.  In short, I’m learning what my grown up palate is.

I used to hate lentils. I thought they were mushy and inedible, but it turns out, I’d just never had them prepared correctly.

Cumin Baked Salmon with Lentil & Apricot Rice

A flavorful and easy dinner
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: anoldiebutafoodie, basking ridge, basmati rice, cumin, dried apricots, French lentils, lemon, new jersey, new recipe, salmon, somerset county
Servings: 4
Calories: 624kcal


  • 2 pounds salmon
  • 2 lemons 1 zested, 1 thinly sliced
  • 1.5 tbsp olive oil divided
  • 2 shallots thinly sliced
  • 3 tsp cumin divided
  • 1.5 tsp kosher salt divided
  • 2/3 cup dried apricot finely chopped
  • 1 tbsp fresh ginger minced
  • 1 cup French lentils
  • 1 cup basmati rice
  • 1 tsp garlic powder


  • Preheat oven to 425°
  • Put baking sheet in oven to heat
  • Rinse salmon and pat dry, season generously with sea salt and pepper and set aside
  • Rinse lentils and add to 1.5 quart pot with 2 cups of water and tsp of garlic powder and 1/2 tsp of salt. Bring to a boil then reduce to a simmer for about 45 minutes
  • Peel and thinly slice shallot
  • Finely chop dried apricots
  • Thinly slice 1 lemon and zest the the other. Cut that lemon in half for juicing
  • Peel and mince the ginger
  • Rinse rice and place in 3 qt pot with 2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes or until tender.
  • Pull baking tray out of oven (please use oven mitt) and drizzle a tablespoon of olive oil on. Place shallots and ginger on tray and bake for 5 minutes.
  • Pour lemon juice on salmon and coat with two tsps of cumin
  • Once shallots have softened, take 1/3 and move to the side of the baking sheet. Place the salmon skin side down on top of the remaining 2/3 of shallots. Top salmon with sliced lemons
  • Bake for 20-25 minutes until it flakes easily with a fork
  • Once the salmon is baked, remove from tray and set aside. Leave the shallots
  • Mix the cooked lentils with the rice and stir gently to combine. Add the last teaspoon of cumin and season with a little salt if desired. Add the apricots and lemon zest and combine. Add the 1/3 of shallots that were moved before baking the salmon and a drizzle of olive oil and fold in.
  • Serve immediately and ENJOY!


Don't think you have to babysit this meal.  It's not very work intensive.
Drop me a line and let me know what you think!


Calories: 624kcal | Carbohydrates: 59g | Protein: 50g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 982mg | Potassium: 1568mg | Fiber: 4g | Sugar: 14g | Vitamin A: 891IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 4mg
Tried this recipe?Let us know how it was!

Tag Me on Instagram

Did you make this?  I’d love to see!  Tag me @therealanoldiebutafoodie

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.