Dinner · Medium
Salmon Lentil Spinach Plate
Pan-cooked salmon over warm cooked lentils and wilted spinach.
- Protein
- 38g
- Energy
- 435 kcal
- Carbs
- 23g
- Fat
- 21g
- Time
- 33 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 540 gSalmon
- 400 gLentils, cooked
- 180 gSpinach
- 140 gTomato
- 20 mlLemon Juice
- 10 mlOlive Oil
Make it
Method
Drain 400 g already-cooked lentils. Wash spinach and dice tomato; pat 540 g salmon dry.
Heat 10 ml olive oil and cook salmon until 63°C at the thickest point. Remove to a clean plate; warm lentils and wilt spinach briefly in the same pan.
Fold in tomato and 20 ml lemon juice off the heat. Divide vegetables and lentils into four plates and put the cooked salmon on top.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 38g
- Carbs
- 23g
- Fat
- 21g
- Energy
- 435 kcal
