baked-salmon-with-lentil-and-Spinach

Baked Salmon with Lentil and Spinach Salad

Total time: 25 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 pcs (300g) - Salmon fillets

1 tb - Olive oil

1 pinch - Salt

1 pinch - Black pepper

1 cup - Green lentils, cooked

3 cups - Baby spinach

2 cups - Cherry tomatoes, halved

2 tb - Lemon juice

1 tb - Extra virgin olive oil

½ tsp - Dijon mustard

UTENSILS

Oven, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 200°C.

2. Place the salmon fillets on a baking sheet, brush with olive oil and season with the salt and pepper.

3. Bake the salmon for 15 minutes or until it flakes easily.

4. In a large bowl, combine cooked lentils, spinach and cherry tomatoes.

5. In a small bowl, whisk the lemon juice, olive oil and Dijon mustard.

6. Pour the dressing over the salad and toss well.

7. Serve the baked salmon over the lentil-spinach salad.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 299g

Energy (kcal)

349.0

Carbs (g)

14.6

Proteins (g)

23.4

Fats (g)

21.0

Fibre (g)

5.0