Baked Salmon with Lentil & Spinach Side

Salmon needs very little help to taste good — a brush of olive oil, some garlic powder and paprika, and fifteen to twenty minutes in the oven gets you a flaky, well-seasoned fillet every time.

Pairing it with lentils rather than a starch keeps the protein numbers climbing on this plate, making it a solid pick when you're leaning into a high-protein diet without much extra effort. The lentils and spinach only need a quick sauté in the same pan, so cleanup stays minimal while the salmon finishes in the oven.

Finish the salmon with a squeeze of fresh lemon juice right before serving to brighten the whole plate and pull all the flavors together.