Moroccan salmon with lentil salad
Pumpkin, butternut, raw
500 g, cut into 2cm pieces
Skinless salmon fillet(s)
4 small, (4 x 120g)
2 medium, halved lengthways, thinly sliced
Lentils, no added salt, canned, drained
1 can(s), (1x400g can)
1 cup(s), leaves torn
1 cup(s), leaves
Fresh lemon rind
2 tsp, finely grated
¼ cup(s), (60ml)
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin over tray and lightly spray with oil. Season with salt and pepper. Bake, turning once during cooking, for 20 minutes or until golden brown and tender. Remove from oven and set aside to cool slightly.
- Meanwhile, sprinkle seasoning over a large plate. Turn salmon in seasoning to coat. .
- Preheat a chargrill or barbecue over medium-high heat. Cook salmon for 2 minutes each side, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Combine pumpkin, cucumber, lentils, mint, coriander, lemon rind and lemon juice in a large bowl. Gently toss to combine. Divide among serving plates. Top with salmon and serve immediately.