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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

398 mL

Lentils, canned

56 g

Baby Spinach

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

6 g

Garlic

170 g

Sweet Potato

Not included in your delivery

4 tsp

Oil*

⅔ tsp

Salt*

⅔ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Zester
Baking Sheet
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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. **

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.

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.