Pesto Prosciutto Salmon with Lentil and Almond Wild Rice

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?

Pesto Prosciutto Salmon with Lentil and Almond Wild Rice

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This gourmet recipe is surprisingly easy to prepare and features heart-healthy ingredients such as salmon, lentils and almonds. It's packed with omega-3 fatty acids, fiber and vitamins and minerals and loaded with flavor! Enjoy it on a special occasion such as a dinner party or anniversary.

• CourseDinner, Fish, Fish, Lots of Leftovers, Lunch, Main, Main Dish, Seafood
• Cuisineamerican, British, Canadian, Italian, Meal Prep

Servings	Prep Time
4	10 minutes

Cook Time

45 minutes

Servings Prep Time 4 10 minutes

Cook Time 45 minutes

Pesto Prosciutto Salmon with Lentil and Almond Wild Rice 1 2 3 4 5 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan This gourmet recipe is surprisingly easy to prepare and features heart-healthy ingredients such as salmon, lentils and almonds. It's packed with omega-3 fatty acids, fiber and vitamins and minerals and loaded with flavor! Enjoy it on a special occasion such as a dinner party or anniversary. CourseDinner, Fish, Fish, Lots of Leftovers, Lunch, Main, Main Dish, Seafood Cuisineamerican, British, Canadian, Italian, Meal Prep Servings Prep Time 4 10 minutes Cook Time 45 minutes Servings Prep Time 4 10 minutes Cook Time 45 minutes

Ingredients

Lentil Almond Wild Rice

• 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

Pesto Prosciutto Salmon

• 4 salmon fillets (skin removed)
• 2 tbsp pesto
• 4 slices prosciutto

Servings:

Units:MetricUS Imperial

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.