From above, a wide white plate holds a blush-pink salmon fillet over glossy green lentils and diagonal asparagus spears, topped with ruby strawberry-radish relish, scattered pistachios, dill fronds, and a swirl of herb-flecked yogurt with lemon wedges at the edge.

Cedar-Roasted Salmon with Warm Lentils, Asparagus & Strawberry-Radish Relish

Name: Cedar-Roasted Salmon with Warm Lentils, Asparagus & Strawberry-Radish Relish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean-American
Ingredients: skin-on salmon fillet, 4 (6 oz each); dry French green lentils, 1 cup rinsed; asparagus, 1 bunch trimmed and cut into 2-inch pieces; strawberries, 1 cup small-diced; radishes, 4 very thinly sliced; small shallot, 1 finely minced; lemon, 1 zested and juiced; plain Greek yogurt, 1/2 cup; fresh dill, 2 tbsp, plus extra for garnish chopped; fresh parsley, 2 tbsp chopped; fresh mint, 1 tbsp chopped; shelled pistachios, 1/4 cup toasted and roughly chopped; Dijon mustard, 2 tsp; honey, 1 tsp; small garlic clove, 1 finely grated; cedar plank, 1 soaked in water for at least 1 hour; extra-virgin olive oil, 3 tbsp divided; kosher salt, 1 1/4 tsp divided; black pepper, 1/2 tsp divided

Category Main Course

Prep 20 minutes

Cook 25 minutes

Style Mediterranean-American

Technique Roasting

Diet Friendly Mediterranean

Daily Recipe: May 07, 2026

This spring-forward main leans Mediterranean while nodding to American seasonal cooking with cedar-roasted salmon, warm lentils, and a lively strawberry-radish relish. It’s fresh, satisfying, and a little unexpected: peppery radishes, sweet berries, herbs, lemon, and toasted pistachios make the plate feel bright and elegant without straying from a strict Mediterranean style of eating.

Ingredients (for 4)

Skin-on salmon fillet - 4 (6 oz each)
Dry french green lentils - 1 cup - rinsed
Asparagus - 1 bunch - trimmed and cut into 2-inch pieces
Strawberries - 1 cup - small-diced
Radishes - 4 - very thinly sliced
Small shallot - 1 - finely minced
Lemon - 1 - zested and juiced
Plain greek yogurt - 1/2 cup
Fresh dill - 2 tbsp, plus extra for garnish - chopped
Fresh parsley - 2 tbsp - chopped
Fresh mint - 1 tbsp - chopped
Shelled pistachios - 1/4 cup - toasted and roughly chopped
Dijon mustard - 2 tsp
Honey - 1 tsp
Small garlic clove - 1 - finely grated
Cedar plank - 1 - soaked in water for at least 1 hour
Extra-virgin olive oil - 3 tbsp - divided
Kosher salt - 1 1/4 tsp - divided
Black pepper - 1/2 tsp - divided

Preparation

Step 1 - 🔥🐟🍋

Preheat the oven to 425°F. If using the soaked cedar plank, set it on a sheet pan. Pat the salmon fillets dry, then season with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and half of the lemon zest.
Step 2 - 🥣🫛⏲️

Bring a medium saucepan of water to a boil. Add the rinsed French green lentils and simmer for 18 to 22 minutes until tender but not mushy, then drain well.
Step 3 - 🥬🫒✨

Toss the asparagus pieces with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread them on one side of the sheet pan or on a separate pan.
Step 4 - 🐟🌿🍽️

Place the salmon fillets on the cedar plank. Roast for 10 to 14 minutes, adding the asparagus to the oven at the same time, until the salmon is just cooked through and the asparagus is tender and lightly colored.
Step 5 - 🍓🌸🥄

In a bowl, gently mix the strawberries, radishes, shallot, mint, 1 tablespoon parsley, 1 tablespoon dill, 1 tablespoon lemon juice, honey, and 1 tablespoon olive oil. Let it sit for 10 minutes.
Step 6 - 🥣🍋🧄

Stir together the Greek yogurt, garlic, Dijon mustard, remaining lemon zest, 1 tablespoon lemon juice, and a pinch of salt. Add 1 to 2 teaspoons of water if needed to make it easy to spoon.
Step 7 - 🫛🌿🍋

Toss the warm lentils with the remaining 1 tablespoon olive oil, remaining parsley, remaining dill, and a squeeze of lemon juice. Season with the remaining kosher salt and black pepper to taste.
Step 8 - 🍽️🐟🥗

Spoon the warm lentils onto each plate and arrange the asparagus over and around them. Place a salmon fillet on top, then spoon the strawberry-radish relish over the fish.
Step 9 - 🥜🌿😋

Finish with the toasted chopped pistachios, extra dill fronds, and a spoonful of lemony yogurt on the side. Serve right away.

Additional

This dish captures peak spring produce in a way that feels polished but relaxed. For an even smokier flavor, cook the cedar-planked salmon on a grill instead of in the oven. You can swap asparagus for broccolini or sugar snap peas, and walnuts or almonds work well in place of pistachios. For a more dramatic presentation, slice the salmon slightly before serving and let the relish tumble into the cuts.