Seared salmon on warm Puy lentil salad
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 1 • Difficulty: Easy
Ingredients
Green or Brown Lentils, dry
50 g
Vegetable stock cube
½ cube(s)
Onion
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
Instructions
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.
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