HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Salmon And Lemony Lentil Bowl
Seared Salmon and Lemony Lentil Bowl

Seared Salmon and Lemony Lentil Bowl

with Spinach, Sweet Potato and Feta Crema

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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:QuickCalorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerMilk/Lait

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

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

398 mL

Lentils, canned

56 g

Baby Spinach

1 unit


3 tbsp

Sour Cream


28 g

Feta Cheese, crumbled


6 g


170 g

Sweet Potato

Not included in your delivery

4 tsp


⅔ tsp


⅔ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate52 g
Sugar6 g
Dietary Fiber13 g
Protein47 g
Cholesterol70 mg
Sodium1340 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
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.

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.


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.


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.


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 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.


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.