Looking for a recipe that’s fancy and impressive enough for a special occasion or a dinner party… but not too labor-intensive? You’ve found it! This Pesto Prosciutto Salmon with Lentil and Almond Wild Rice is loaded with delicious flavor and plenty of heart-healthy nutrition.
This recipe is inspired by this Roasted Pesto Salmon with Lentil Barley Pilaf created by Canadian Lentils. I modified it by using wild rice, adding slivered almonds and piling in some kale to get some vegetables into this meal.
You can see me demonstrate how to make my version on CTV Ottawa Morning Live!
Heart Health Benefits of Salmon
The salmon offers up omega-3 fatty acids that can help lower triglyceride levels and prevent arrhythmias. A serving of salmon also provides almost 2 days of your vitamin D needs.
Vitamin D is an important nutrient not only for bone health and osteoporosis prevention, but is linked to reduced risk of many other health issues. Read all about vitamin D in my post on the sunshine vitamin and how much of it you need.

Photo credit: Canadian Lentils
Pesto Prosciutto Salmon with Lentil and Almond Wild Rice
A recipe that’s easy enough to make during the week and special enough for a special occasion. How can you not fall in love?

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This recipe has been added to your Meal Plan
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Servings | Prep Time |
4 | 10 minutes |
Cook Time |
45 minutes |
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- 1 tbsp olive oil
- 1 large shallot diced
- 2 cloves garlic minced
- 1/2 cup whole green lentils
- 1/2 cup wild rice
- 2 1/2 cups Vegetable stock (or water)
- 2 tbsp lemon juice (juice from 1/2 a lemon)
- 1 cup kale chopped
- 1/2 cup sliced almonds
- 2 tbsp Italian parsley chopped
- 4 salmon fillets (skin removed)
- 2 tbsp pesto
- 4 slices prosciutto
- In a medium saucepan, heat half of the olive oil over medium-high heat. Sauté the onion and garlic for 3-4 minutes, until soft. Add the lentils and wild rice and stir for a minute.
- Add the stock, bring to a simmer, cover and cook over low heat for 40 minutes, or until the lentils and wild rice are tender. Once the lentils and rice are cooked, pour off any excess liquid and fluff with a fork. Add the kale and stir to wilt. Add half of the almonds.
- Meanwhile, preheat the oven to 450˚F and line a heavy rimmed baking sheet with parchment or foil. Spread the pesto over the salmon and wrap each piece in a slice or two of prosciutto.
- Place the salmon seam-side down on the sheet and bake for 10 minutes per inch of thickness, or until just cooked through. When it is done the fish should flake at the edges but still have some moisture in the middle.
- Add the lemon juice and half of the parsley to the lentil and rice mixture, season with salt and pepper, and serve 1 cup of pilaf and top with a filet of salmon. Sprinkle with remaining slivered almonds and parsley.
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