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Smart Salmon and Lemony Lentil Bowls
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Smart Salmon and Lemony Lentil Bowls

Smart Salmon and Lemony Lentil Bowls

with Garlicky Feta Crema

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 and cal-conscious bowl.

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

Carb Smart
Calorie Smart
Seafood/Fruit de Mer

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

Preparation Time25 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

370 mL


56 g

Baby Spinach

1 unit


3 tbsp

Sour Cream

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit

Garlic, cloves

170 g

Sweet Potato

Not included in your delivery

3.5 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories680 kcal
Fat43 g
Saturated Fat9 g
Carbohydrate40 g
Sugar5 g
Dietary Fiber10 g
Protein38 g
Cholesterol60 mg
Sodium950 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.


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



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.

Roast sweet potatoes

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.

Make feta crema

Meanwhile, 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.

Cook salmon

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.

Warm lentils

Meanwhile, 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 slightly wilted, 1-2 min. Season with pepper, to taste.

Finish and serve

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