Roast salmon on green lentils recipe

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 580 calories / serving
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Place the lentils and the stock in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then reduce to a simmer and cook for 20-25 minutes until tender. If it looks like the lentils are drying out during cooking, add some water to the saucepan. Remove from the heat and drain once ready. Cover and keep in a warm place.

Preheat the oven to 220°C.

Line a baking tray with nonstick baking paper. Rub the salmon fillets with the groundnut and season with the paprika and salt and pepper. Bake for 10-12 minutes until just cooked; firm yet springy to the touch.

Stir the olive oil, sherry vinegar, mint and seasoning into the lentils. Spoon onto serving plates and rest a salmon fillet on top.

Whisk the Greek yogurt until smooth. Drizzle around the lentils and dress the plate with the rocket. Serve immediately.

  • Ingredients

  • 4 x 140g salmon fillets
  • 25ml groundnut oil
  • 1tsp paprika
  • salt
  • pepper
  • For the lentils

  • 250g green lentils
  • 500ml vegetable stock
  • 50ml sherry vinegar
  • 25ml extra-virgin olive oil
  • 1tbsp mint, finely chopped
  • salt
  • pepper
  • For the garnish

  • 50g rocket
  • 100ml low-fat Greek yogurt
  • Energy 2430kj 580kcal 29%
  • Fat 30g 43%
  • Saturates 5g 25%
  • Sugars 2g 2%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 32.5g Protein 46.8g Fibre 7.6g


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