Cumin Salmon over Lentils and Cauliflower

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Cumin Salmon over Lentils and Cauliflower

I was going through my spices and decided to use Cumin for dinner. I am always going for the Italian spices and thought it was time to switch it up a little. Grabbed a jar of Cumin and Paprika and this is what happened in my kitchen!

PS - We love being back in town and able to shop at the best seafood store around!  


  • 1 large head cauliflower, cut into florets
  • Olive oil
  • 1 1/2 inch slice pancetta, diced
  • 1 1/2 cup lentils
  • 1 carrot, diced
  • 1 1/2 teaspoons cumin
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon freshly ground pepper
  • 2 cups low sodium chicken broth, warm
  • 1 teaspoon sea salt
  • ----------------------------
  • Olive oil
  • 1 pound salmon
  • 1 1/4 teaspoon cumin
  • 1 1/4 teaspoon paprika
  • Freshly ground pepper


  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.  Add the. cauliflower then drizzle with olive oil.  Roast for 35 minutes.  Remove from oven.

  2. In a large sauté over medium-high heat add in oil.  Once hot add in pancetta and cook until almost crisp. Remove pancetta by using a slotted spoon and set aside in a bowl.

  3. Rinse lentil and look through to discard any rocks, debris or bad lentils.  Reheat pan over a medium heat. (keeping fat and oil in the pan).  Add in the lentils and stir around using a wooden spoon for about 2 minutes.  Stir in carrots, cumin, bay leaf and garlic.  Add in chicken broth 1 cup at a time reducing heat to medium. Let the liquid cook down stirring occasionally then add in the remaining 1 cup. Let cook for about 12-15 minutes.  Tasted after 12 minutes to test the texture.  When the lentils are done season with salt then add in cauliflower and pancetta to the pan.  Reduce heat to low and cover until the salmon is done.  


  4. Meanwhile preheat oven to 425 degrees F.  Take the salmon and either cook in 1 piece of cut into equal slices.  Add olive oil to coat the bottom of a baking dish to fit the salmon.  Season with cumin, paprika and pepper.  Bake for 12 minutes. Serve salmon over the lentil and cauliflower.

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