Photo of Seared salmon on warm Puy lentil salad by WW

Seared salmon on warm Puy lentil salad

Total Time
40 min
10 min
30 min


Green or Brown Lentils, dry

50 g

Vegetable stock cube

½ cube(s)


½ medium, chopped

Carrots, raw

½ medium, chopped

Celery, Raw

1 stick(s), chopped

Calorie controlled cooking spray

4 spray(s)

Salmon, raw

1 fillet(s), medium

Dried cranberries

15 g

Olive Oil

½ teaspoon(s)

Balsamic vinegar

1 teaspoon(s)

Parsley, fresh

1 sprig(s), fresh

Green Beans

80 g


  1. Put the lentils in a lidded saucepan with enough cold water to cover and bring to the boil. Crumble in the stock cube, reduce to a simmer, then cook for 25 minutes or until tender.
  2. Meanwhile, mist a nonstick frying pan with cooking spray and put over a medium heat. Add the onion, carrots and celery, and cook for 6-8 minutes until soft. At the same time, simmer the green beans in lightly salted water for 4-5 minutes, until tender.
  3. Drain the lentils and mix with the onion, carrot, celery, cranberries, olive oil, balsamic vinegar and chopped parsley. Drain and rinse the green beans.
  4. Heat a nonstick frying pan over a medium heat and cook the salmon fillet for 3-4 minutes on each side.
  5. Serve the salmon on a bed of the warm Puy lentil salad with the green beans on the side.