Puy lentils with seared salmon
- Sara Buenfeld
Save recipe
Serves 2
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.3 out of 5.21 ratingsRate
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Enjoy the health benefits of salmon in this dish, or make a vegan version (see tip, below). Save leftover lentils for quick meals later in the week
Healthy
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Showing items 1 to 3 of 3
Puy lentil salad with beetroot & walnuts
A star rating of 4.6 out of 5.12 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
160g dried puy lentils
or lentilles vertes
-
2 bay leaves
-
2 tbsp rapeseed oil
plus extra for the salmon
-
2 onions
(350g), finely chopped
-
180g celery
thinly sliced
-
320g carrots
finely diced
-
2 tbsp soft thyme leaves
-
1 tbsp wholegrain mustard
plus 1 tsp
-
2 tbsp raw apple cider vinegar
-
10g flat-leaf parsley
chopped
-
1 tsp wholegrain mustard
-
2 skin-on salmon
or trout fillets (260g)
-
balsamic vinegar
for drizzling
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Nutrition: Per serving
-
kcal519
-
fat25g
-
saturates4g
-
carbs29g
-
sugars12g
-
fibre12g
high
-
protein38g
-
salt0.7g
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Method
-
step 1
Put the lentils in a pan of water with the bay leaves and bring to the boil. Continue to boil for 10 mins, then turn down the heat to medium-low and cook for 20 mins more until the lentils are tender.
-
step 2
Meanwhile, heat the oil in a large non-stick pan. Add the onions and fry over a high heat, stirring frequently, until softened. Add the celery, carrots and thyme. Put the lid on, turn down the heat and cook for 10 mins more, stirring now and then until the vegetables are tender.
-
step 3
Drain the lentils and add to the vegetables along with 1 tbsp of the mustard and the vinegar. Measure half the lentils to set aside and use for lunch later in the week (see our lentil salad with beetroot & walnuts recipe). Toss the parsley through the lentil and veg mix.
-
step 4
Meanwhile, spread 1 tsp mustard over the top of the salmon. Wipe a non-stick pan with a drop of oil and cook the salmon skin-side down for about 6 mins. Flip the salmon over and cook for 4 mins more until cooked through. Serve with the lentils, along with a drizzle of balsamic vinegar.
Recipe tip
Make it vegan:
Lentils with soy & ginger tofu
Cut 260g extra firm tofu into thick fingers. Mix 2 finely grated garlic cloves with 2 tsp balsamic vinegar, 2 tsp finely grated ginger and 2 tsp low-salt soy sauce and use to marinate the tofu. Heat 1 tbsp oil in a non-stick pan and fry the tofu on all sides until browned. Serve on half the lentils and sprinkle with 4 tsp toasted three-seed mix. Top with a little fresh coriander and some chopped red chilli. Keep the remaining lentils for our lentil salad with beetroot & walnuts.
Nutrition
Per serving: 503 cals, fat: 25g, saturates: 3g, carbs: 32g, sugars: 13g, fibre: 14g, protein: 30g, salt: 0.9g
Good to know: vegan, healthy, calcium, iron, vit c, fibre, 3 of 5-a-day
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A star rating of 4.3 out of 5.21 ratings
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