Dinner

Warm Salmon & Lentil Salad

Omega-rich seared salmon fillet on a warm bed of puy lentils and wilted spinach with a lemon and garlic dressing — high protein, naturally gluten-free, on the table in 30 minutes.

StandardGluten Free
296
kcal
23g
Protein
25g
Carbs
11g
Fat
£2.10
Per Serving
⏱ Prep: 5 min 🍳 Cook: 25 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Salmon Fillets 2 salmon fillets (200g) 416 kcal
Spinach (baby) 120g baby spinach 27.6 kcal
Garlic 1 garlic clove 4.9 kcal
Lemon ½ lemon (juice) 8 kcal
Olive Oil 3 tsp olive oil 132.6 kcal
Puy Lentils 200g puy lentils 596 kcal
👨‍🍳 Method
  1. 1Cook puy lentils in vegetable stock for 20–25 mins until tender. Drain.
  2. 2Season salmon and sear skin-side down in a hot pan for 4 mins. Flip, cook 3 more mins. Rest 2 mins.
  3. 3Make the dressing: whisk lemon juice, olive oil, garlic, and salt.
  4. 4Toss warm lentils with spinach and the dressing — the heat will wilt the spinach slightly.
  5. 5Divide between plates. Top each with a salmon fillet.
  6. 6Finish with black pepper and a drizzle of extra olive oil.

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