Salmon with Spinach, Tomatoes and Lentils

Salmon with Spinach, Tomatoes and Lentils

4.5 80 ratings

Prep. 20 min

Total 40 min

4 portions

Ingredients

garlic clove
1
shallots halved
60 g
olive oil
15 g
fresh spinach leaves
200 g
boiling water
1000 g
dried Puy lentils rinsed
220 g
fresh salmon fillets, skinless (approx. 135 g each)
4
lemon thinly sliced
1
baby plum tomatoes halved
16
balsamic vinegar
2 Tbsp
fresh parsley leaves roughly chopped
1 Tbsp
fine sea salt
½ tsp
ground black pepper
¼ tsp

Nutrition per 1 portion

Calories 499 kcal / 2085 kJ

Protein 40 g

Fat 23 g

Carbohydrates 28 g

Saturated Fat 4 g

Sodium 580 mg

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UK and Ireland

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