Leftover salmon and lentil salad with yogurt recipe

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  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 540 calories / serving
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79salmonLentilSalad HE
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Puy lentils are a good cupboard standby for quick dinners and the light, tangy yogurt dressing in this dish is a perfect partner for them. This recipe is a quick and easy leftovers idea from our maple-glazed roast salmon. If you'd like to make it from scratch you'll need 200g (7oz) of salmon.

Place the tarragon, cucumber and yogurt in a small bowl. Season with black pepper and mix together, then set aside. Bring a medium pan of salted water to the boil and cook the broccoli for 3 minutes, until al dente. Drain and set aside.  

In a clean pan, heat the oil and gently cook the onion with the sprigs of thyme for 5-7 minutes, until softened. Add the garlic and cook for 2 more minutes. Stir through the lentils, salmon, broccoli and lemon juice and stir until warmed through. Season with salt and black pepper. Serve with the yogurt dressing on the side.

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Please note that 200g (7oz) of salmon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

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  • Ingredients

  • 15g (1/2oz) chopped fresh tarragon
  • 1/4 cucumber, chopped
  • 6tbsp yogurt
  • 1 small broccoli, approx 250g (8oz), cut into small florets
  • 1tbsp olive oil
  • 1 onion, diced
  • 4 sprigs thyme
  • 1 clove garlic, diced
  • 250g (8oz) ready to eat puy lentils
  • 200g (7oz) cooked leftover salmon, flaked
  • 1/2 lemon, juice only
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  • Energy 2273kj 540kcal 27%
  • Fat 24g 34%
  • Saturates 6g 30%
  • Sugars 13g 14%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 34.3g Protein 48.3g Fibre 11.2g

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