Photo of Seared salmon on warm Puy lentil salad by WW

Seared salmon on warm Puy lentil salad

Points® value
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.