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Salmon fillet with spicy tomato lentils, broccoli & flax seeds recipe

Salmon fillet with spicy tomato lentils, broccoli & flax seeds

March is prostate-awareness month – keep healthy with this tasty supper


  • 1 brown onion, diced
  • 2 cloves of garlic, crushed
  • ¼ tsp cayenne pepper
  • ¼ tsp turmeric 
  • 2 x 400g tin green lentils, drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • Few sprigs of fresh thyme
  • 4 x salmon fillets
  • 1 large head of broccoli
  • 4 tbsp flax seeds

Note: the ingredients in bold are recommended to help with prostate health.


  1. Heat two tablespoons of oil in a large saucepan, and cook the onion gently for a couple of minutes. Add a splash of water to the pan if needed to prevent sticking. Once the water has absorbed, add the garlic and cook gently for a further couple of minutes.  
  2. Add the cayenne pepper, turmeric, green lentils, tomatoes and thyme leaves. Season with salt and pepper. Bring to the boil then reduce the heat and simmer gently until most of the liquid has been absorbed.  
  3. Bring a pan of water to the boil and cook the broccoli. Meanwhile, heat a frying pan with a little oil. Pat dry the salmon fillets with kitchen roll, then pan-fry skin-side down in the hot pan. The salmon should sizzle if the oil is hot enough. Cook for 3-4 minutes or until the skin is golden and crispy. Turn the salmon over and add a knob of butter to the pan. Baste the salmon with the butter, remove from the heat and continue basting. Once the salmon is cooked, place skin-side down in the pan and set aside. 
  4. Add the broccoli to the lentils and stir. Spoon some of the lentil mix into a bowl, top with the salmon and scatter over some flax seeds to serve. 

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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