HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Salmon And Lemony Lentil Bowls
Carb Smart Salmon and Lemony Lentil Bowls

Carb Smart Salmon and Lemony Lentil Bowls

with Garlicky Feta Crema

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"Golden, seared salmon fillets get a flavour boost from garlicky feta cheese sauce, all sitting atop a bed of lemony lentils, roasted sweet potatoes and ever-so-slightly wilted baby spinach. Eat until your heart's content with this carb-conscious bowl.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount."

Tags:QuickCarb Smart
Allergens:FishSeafood/Fruit de MerMilk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on

(ContainsFish, Seafood/Fruit de Mer)

370 mL


113 g

Baby Spinach

1 unit


3 tbsp

Sour Cream


¼ cup

Feta Cheese, crumbled


2 unit

Garlic, cloves

170 g

Sweet Potato

Not included in your delivery

3.5 tsp


0.38 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories550 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber11 g
Protein39 g
Cholesterol60 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Using a strainer, drain and rinse lentils. Peel, then cut sweet potato into 1/2-inch cubes. Peel, then finely mince or grate garlic. Zest, then juice half the lemon. Cut remaining lemon into wedges.


Add sweet potatoes and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender, 16-18 min.


While sweet potatoes roast, add feta, sour cream, half the garlic, half the lemon zest, 1/2 tbsp lemon juice and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. (NOTE: Reference garlic guide.) Using a fork, mash until almost smooth.


Heat a medium non-stick pan over medium-high heat. While the pan heats, pat salmon dry with paper towels. Season with salt and pepper. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is opaque and cooked through, 2-3 min.** Remove and discard skin, if desired. Using a fork, break up salmon into bite-sized pieces.


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 often, 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 the pan from heat. Drizzle 1/2 tbsp lemon juice (dbl for 4 ppl) and sprinkle remaining lemon zest over the pan. Add spinach, then stir until gently wilted. Season with pepper, to taste.


Divide lentils between bowls. Top with sweet potatoes and salmon, then drizzle feta crema over top. Squeeze over a lemon wedge, if desired.