For the salmon:

  • 2 fresh salmon fillets
  • 2 tbsp olive oil
  • A few thinly sliced fennel slices
  • The zest and juice of 1 lemon
  • Salt
  • Freshly ground pepper
  • Non-stick baking paper

For the mustard dressing:

  • 1/3 cup olive oil
  • 1 tbsp mustard
  • The juice of half a lemon
  • The juice of half a orange
  • Salt

For the colorful lentils:

  • 1 cup fine lentils, cooked
  • 1/2 cup cooked quinoa
  • 2 tbsp olive oil
  • 2 fresh onions
  • 1 red bell pepper
  • Some chopped fennel
  • 2 carrots, grated
  • Some pomegranate seeds
  • Some boiled corn
  • A bit of dill and parsley


For the salmon:

  1. Place the salmon fillets on the baking paper with the skin side down.
  2. Add all the remaining ingredients and wrap the paper to seal.
  3. Place the “packages” in a baking dish and bake in a preheated oven at 200ºC for about 20 minutes, depending on the thickness of the fillet.

For the dressing:

  1. Whisk all the ingredients together until you have a thick texture.

For the lentils:

  1. Combine all the ingredients for the lentils in a bowl and drizzle with the dressing.


Source: Argiro Barbarigou