Calorie Smart Salmon and Lemony Lentil Bowl
with Spinach, Sweet Potato and Feta Crema- Fish
- Seafood/Fruit de Mer
- Milk
Golden seared salmon fillets get a flavour boost from a garlicky feta cheese sauce and sit atop a bed of lemony lentils, roasted sweet potatoes and ever-so-slightly wilted baby spinach. Eat until your heart's content with this calorie-conscious bowl. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Ingredients
250 g
Jumbo Salmon Fillet
(Contains: Fish, Seafood/Fruit de Mer)
370 mL
Lentils, canned
56 g
Baby Spinach
1 unit
Lemon
3 tbsp
Sour Cream
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
6 g
Garlic
170 g
Sweet Potato
Not included in your delivery
3.5 tsp
Oil*
⅔ tsp
Salt*
⅔ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Drain and rinse lentils. Peel, then cut sweet potato into 1/2-inch cubes. Peel, then finely mince or grate garlic. Zest, then cut half the lemon into wedges (whole lemon for 4 ppl). Pat salmon dry with paper towels, then season with salt and pepper.
Toss sweet potatoes with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until tender, 16-18 min.
While sweet potatoes roast, add feta, sour cream, half the garlic, half the lemon zest and 1 tsp water (dbl for 4 ppl) to a small bowl. Squeeze a lemon wedge over top, then mash with a fork until almost smooth.
Heat a medium non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown, flipping halfway through, 4-6 min. **
While salmon cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring, until fragrant, 30 sec. Add lentils and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring often, until lentils are warmed through, 2-3 min. Remove pan from heat, then squeeze a lemon wedge over top. Add remaining lemon zest and spinach. Stir until spinach is wilted. Season with pepper, if desired.
Use a fork to break up salmon into pieces. Divide lentils between bowls. Top with sweet potatoes and salmon pieces, then drizzle feta crema over top. Squeeze over a lemon wedge, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the blend of flavors, especially the lemony feta crema and lentil-spinach mix; some found the lentils needed more seasoning.
- Ease of prep: Quick and easy to prepare, with accurate cooking times; some noted sweet potatoes may need longer roasting.
- Suggestions: Consider adding more garlic to the lentils, using Greek yogurt instead of sour cream, and including extra vegetables for more volume.
- Portions: Several customers felt portions were small, particularly for sweet potatoes; consider supplementing with additional vegetables.
- Leftovers: The dish keeps well and tastes good as leftovers, making it suitable for meal prep.
