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Seared Salmon and Lemony Lentil Bowl
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Seared Salmon and Lemony Lentil Bowl

Seared Salmon and Lemony Lentil Bowl

with Spinach, Sweet Potato and Feta Crema

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

Tags:
Quick
Calorie Smart
Allergens:
Fish
Seafood/Fruit de Mer
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Jumbo Salmon Fillet

(Contains Fish, Seafood/Fruit de Mer)

398 mL

Lentils, canned

56 g

Baby Spinach

1 unit

Lemon

3 tbsp

Sour Cream

(Contains Milk)

28 g

Feta Cheese, crumbled

(Contains Milk)

6 g

Garlic

170 g

Sweet Potato

Not included in your delivery

4 tsp

Oil*

⅔ tsp

Salt*

⅔ tsp

Pepper*

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Nutrition Values

Energy (kJ)2720 kJ
Calories650 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber13 g
Protein47 g
Cholesterol70 mg
Sodium1340 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.

Utensils

Paper Towel
Strainer
Zester
Baking Sheet
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Large Non-Stick Pan

Instructions

Prep
1

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 juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Pat salmon dry with paper towels, then season with salt and pepper.

Roast sweet potato
2

Toss sweet potatoes with 2 tsp 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.

Make Crema
3

While sweet potatoes roast, mash together feta cheese, sour cream, half the garlic, 1 tsp lemon juice, 1/2 tsp lemon zest and 1 tsp water (dbl all for 4 ppl) with a fork in a small bowl, until almost smooth.

Cook Salmon
4

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. **

Warm Lentils
5

While the 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 until lentils are warmed through, 2-3 min. Remove pan from heat, then stir in 1 tsp lemon juice, 1 tsp lemon zest (dbl both for 4 ppl) and spinach. Stir until spinach is wilted. Season with pepper, if desired.

Finish and Serve
6

Use a fork to break up salmon into pieces. Divide lentils between bowls. Add sweet potatoes and salmon pieces on top, then drizzle over the crema. Squeeze over a lemon wedge if desired.