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Salmon with Spinach, Tomatoes and Lentils

Salmon with Spinach, Tomatoes and Lentils
4.0 1 rating
Prep. 20 min
Total 40 min
2 portions
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Ingredients

  • shallots halved
    30 g
  • garlic clove
    ½
  • olive oil
    15 g
  • fresh spinach leaves
    100 g
  • boiling water
    670 g
  • dried Puy lentils rinsed
    110 g
  • fresh salmon fillets, skinless (approx. 135 g each)
    2
  • baby plum tomatoes halved
    8
  • lemon thinly sliced
    ½
  • fine sea salt to taste
  • ground black pepper to taste
  • balsamic vinegar
    1 Tbsp
  • fresh parsley leaves roughly chopped
    ½ Tbsp

Difficulty

easy

Nutrition per 2 portions

Sodium 773.4 mg
Protein 93.3 g
Calories 5146.4 kJ / 1230 kcal
Fat 57 g
Fibre 17 g
Saturated Fat 11.7 g
Carbohydrates 88 g

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