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Grilled Cedar-Plank Salmon with Lentils
You will need two cedar planks for this recipe; you can find them in the seafood department. When grilling with them, keep a spray bottle filled with water nearby to control any potential flare-ups.
1 cup dried French or green lentils, rinsed and picked over
3 cups water
4 (6-oz.) skinless salmon fillets
Salt and pepper
3 cups baby spinach
1 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes, halved (or quartered if large)
2 tsp. lemon juice, remainder of lemon cut into wedges for serving
2 oz. garlic-and-herb-flavored goat cheese, crumbled
Salt and pepper
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Grilled Cedar-Plank Salmon with Lentils

Grilled Cedar-Plank Salmon with Lentils

Grilled Cedar-Plank Salmon with Lentils
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:25 minutes
1. Place cedar planks in a container and cover with water; soak for at least 30 minutes and up to 1 hour, then drain and pat dry.
2. Combine lentils and water in a large saucepan and bring to a boil. Reduce heat to medium-low and gently simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. While lentils are cooking, preheat grill to medium. Season salmon with salt and pepper and arrange on soaked planks. Transfer to grill, cover, and cook until salmon is cooked through but still slightly translucent in center, 12 to 15 minutes. Carefully remove planks from grill, tent loosely with foil, and set aside.
4. Drain lentils and return to saucepan. Add spinach and 1 teaspoon oil and stir until just wilted; season with salt and pepper to taste. In a medium bowl, toss together cherry tomatoes, lemon juice, and remaining 2 teaspoons olive oil.
5. To serve, spoon lentil mixture onto plates and place salmon fillets on top. Sprinkle evenly with dressed tomatoes and the goat cheese and serve with lemon wedges on the side.
Source: Hannaford fresh Magazine, September - October 2018