Smart Salmon and Lemony Lentil Bowls
with Garlicky Feta Crema
Seared salmon fillets get a flavour boost from the feta cheese sauce. Lemony lentils, roasted sweet potatoes and ever-so-slightly wilted baby spinach round out this delish meal. 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 unit(s)
Lentils, canned
(May contain Triticale, Wheat)
56 g
Baby Spinach
1 unit(s)
Lemon
1 unit(s)
Sour Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Potato
Not included in your delivery
0.13 tsp
Pepper*
3.5 tsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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 (1 tbsp) oil 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.
- Meanwhile, add feta, sour cream, half the garlic, half the lemon zest, 1/2 tbsp (1 tbsp) lemon juice and 1/2 tbsp (1 tbsp) water 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 the pan is hot, add 1 tsp (2 tsp) oil, 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.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Add lentils and 1/4 tsp (1/2 tsp) salt. Cook, stirring often, until lentils are warmed through, 2-3 min.
- Remove the pan from heat.
- Drizzle 1/2 tbsp (1 tbsp) lemon juice and sprinkle remaining lemon zest over the pan.
- Add spinach, then stir until slightly wilted, 1-2 min. Season with pepper.
- Divide lentils between bowls.
- Top with sweet potatoes and salmon, then drizzle feta crema over top.
- Squeeze a lemon wedge over top, if desired.
