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Oven-Baked Salmon
with lentil, mushroom, spinach 'cream' sauce

Active: 35 min Total: 35 min
This creamy lentil, mushroom, spinach sauce is the perfect hearty and umami accompaniment to salmon. You'll feel like you're making a fancy restaurant dish!
Smarts: Instead of using cream, we combine milk with corn starch as a thickener to get that 'creamy' effect.


Salmon with Lentil, Mushroom, Spinach 'Cream' Sauce:
  • Salmon - 1 lb
  • Garlic - 3 cloves , minced
  • Shallots - 1 bulb , sliced
  • Brown / cremini mushrooms - 1/2 lb , sliced
  • Parsley (opt) - 4 sprigs , chopped
  • Chicken stock - 1/2 cup
  • Milk (any type) - 1/2 cup
  • Corn starch - 1 Tbsp
  • Vacuum-packed, cooked lentils - 1 1/2 cups ((Look in the refrigerated aisle where tofu is kept. If not available, substitute canned lentils))
  • Cooking oil - 2 Tbsp + 1 Tbsp
  • Dried thyme - 1/4 tsp
  • Baby spinach - 2 1/2 oz
  • Lemons - 1 , juice of half, wedges of the other half
  • Salt and pepper - to taste


  1. Salmon - Slice into desired portions (if not pre-filleted). Rinse and pat dry. Lightly salt and pepper.
  2. Garlic / Shallots / Mushrooms / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  3. Make sauce - Mix together minced garlic with chicken stock, milk, and corn starch.
  4. Lentils - Drain and rinse if using canned. If using vacuum packed, just give them a rinse.

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  1. Heat oven to 400F (204C) degrees. Station sheet pan next to your stove.
  2. Heat a non-stick frying pan, skillet, or saute pan over medium-high heat. Add first part of cooking oil and then fish fillets presentation-side (presentation side = non-skin side) down to the heated oil. Sear for ~3 minutes, until fish is golden.
  3. Flip and transfer onto sheet pan and roast for 8 to 12 minutes, depending on thickness of the fish fillets, and desired done-ness. We like our salmon on the medium-side, with just a bit of translucence in the center still.
  4. While salmon is cooking, add second part of oil to the same pan that you started the fish in. Next add in shallots and thyme. Saute for 1 to 2 minutes.
  5. Add in mushrooms and lentils and cook until mushrooms have started to soften, ~3 minutes.
  6. Give your sauce a stir and then pour it into the pan. Let it sit and wait for it to bubble and thicken. Toss so that it coats the mushrooms and lentils. Cook until mushrooms are tender.
  7. Fold in spinach leaves and remove from heat when leaves have wilted. Finish with chopped parsley (if using) and lemon juice and season to taste with salt and pepper.
  8. Enjoy fish atop creamed mushroom, lentils, and spinach. Serve with lemon wedges.



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