Mid-Week Meal in Minutes Smoky Cinnamon Salmon with Mushroom Lentils
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteThis recipe for Smoky Cinnamon Salmon with Mushroom Lentils is a mid-week “go-to” favourite for many reasons, but the first is it can be made in under 30-minutes. The second reason is one of my favourite spices is Spanish smoked paprika, known in Spain as pimentón. Although you can use regular paprika or Espelette pepper (Piment d’Espelette) from the Pays Basque in France, both spices will change the flavour slightly.
Enjoy the roasted salmon on a bed of lentils and a lovely glass of wine.
Bon appétit!
Smoky Cinnamon Salmon with Mushroom Lentils
This salmon dish is easy, tasty and full of wonderful spices.
Ingredients
For the Salmon
- 1 large Organic Orange
- 2 tbsps extra virgin olive oil
- 2 tsps dried thyme divided
- 4 6-oz salmon fillets skin removed
- 1 tbsp brown sugar
- 1 tbsp sweet smoked paprika
- 1 tsp cinnamon
- 1/2 tsp sea salt
Mushroom Lentils
- 1 tbsp olive oil
- 1 large carrot diced
- 2 ribs celery diced
- 1/2 tsp dried thyme
- 1 large shallot(s) diced
- 2 1/2 cups Cooked Lentils I used lentils from Trader Joe’s
- 4 large cremini mushrooms cleaned and sliced
- 1 cup chicken broth
- 1/2 cup white wine
- to taste salt and pepper
Instructions
- Finely grate zest from the orange and set aside.
- Juice the orange and measure ¼ cup of juice and set aside. Reserve remaining juice for another purpose.
- Mix orange juice, olive oil, and 1 teaspoon of the thyme in small bowl.
- Place salmon in large glass dish and add marinade. Turn to coat well. Cover and refrigerate 30 minutes.
- Mix sugar, smoked paprika, cinnamon, orange peel, remaining teaspoon thyme, and sea salt in a small bowl.
- Remove salmon from marinade. Place on greased foil-lined baking pan. Rub the top of the salmon pieces evenly with smoked paprika mixture. Discard the marinade.
- Roast salmon in preheated 400°F oven for 12-13 (10-11 minutes if wild salmon) minutes or until fish flakes easily with a fork. For thin filets, reduce cooking time.
- While salmon is roasting, make the lentils.
- Heat the oil in a saucepan over medium-high heat and sauté the carrot, celery, and shallot until clear and softened a little.
- Add the sliced mushrooms and continue to sauté until they have released their liquid and are beginning to brown. Add the thyme, and cook another minute.
- Add the lentils, broth, and wine, then season with salt and pepper. Cook at a brisk simmer until the liquid has almost completely evaporated.
- Divide the lentils among four dinner plates and top with the roasted salmon.
Tried this recipe?Let us know how it was!
Châteauneuf-du-Pape Full day Wine Tour with the sommelier-guide and 3 winery visits
Discover one of the most famous red wine-producing areas of France, Châteauneuf-du-Pape, with this wine tour! You will start the day with the discovery of Châteauneuf-du-Pape and its history.
Book this Experience for 2025Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Homemade Cream of Mushroom Soup in Under an Hour
April 25, 2018
Never trust anyone who doesn't like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.…
Pan-Fried Salmon with Pine Nut Salsa
May 28, 2021
Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad …
A Twist on Bouillabaisse with Champignons de Saison
January 11, 2017
If ever there was a great recipe to exploit and highlight the season's best offerings of mushrooms, there is none better than this one. A light and cool vegetable bouillabaisse teeming with the bountiful delights of fresh local mushrooms garnished with a creamy rouille.…
Starter Pasta Recipe Mushroom Spinach Ricotta Cannelloni
June 25, 2018
Although we served this recipe as a starter, it could easily be the main course, if you increase the quantities. The trickiest part is stuffing the cannelloni shells with the mixture of mushrooms, spinach and cheese. Serve hot with a small side salad.…
No Comment