Baked salmon with warm lentil salad
- ²⁄³ cup reduced-fat plain yoghurt
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill
- 2 tablespoons lemon juice
- 4 x 125g skinless salmon fillets
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 large carrots, grated
- 2 courgetteszucchini, summer squashX, grated
- 400g can no-added-salt lentils, rinsed, drained
- 120g baby spinach leaves
1 Preheat oven to 180ºC. Line a baking tray with baking paper.
2 Place yoghurt, fresh herbs and 1½ tablespoons lemon juice in a small bowl, mixing to combine. Transfer half the mixture to a shallow glass or ceramic dish. Add salmon, turning to coat. Place salmon on prepared tray and bake for 10–12 minutes.
3 Meanwhile, heat 2 teaspoons olive oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until golden. Add garlic and cook, stirring, for 1 minute or until fragrant. Add carrot and courgettes and cook, stirring, for 2–3 minutes or until just tender. Add lentils and spinach and cook, stirring, for 1–2 minutes or until spinach is wilted. Stir through remaining lemon juice and season with freshly ground black pepper.
4 Divide warm lentil salad among four serving plates. Top each with baked salmon fillet and serve dolloped with remaining yoghurt mixture.
Nutrition Info (per serve)
Total fat 24.5g
–Saturated fat 5.2g
Dietary fibre 9.8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.