Roasted Seeded Salmon with Green Lentils
This deliciously tender, roasted seeded Salmon with Green Lentils is protein-rich green lentils with red onion, carrots, celery, tomatoes, some herbs, vegetable stock and you have a healthy meal.
Servings 2
Ingredients
- 2 medium Salmon fillets, skinned
- 2 tablespoons olive oil
- 1-2 tablespoons dried mixed herbs
- ½ cup Pumpkin seeds
- ½ cup Sunflower seeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Flaxseeds
- 1 large carrot, finely diced
- 1 large stick of celery, finely diced
- 1 large red onion, finely diced
- 1-2 garlic cloves, minced
- 5 large baby Plum tomatoes
- ¼ cup vegetable stock
- sea salt, to taste
- black pepper, to taste
Instructions
How to prepare the green lentil base
- Finely chop and dice the vegetables into small pieces. Try to keep them the same size, more or less, it will help to cook them evenly. We like ours a little larger, dice to your own liking. Remember they will shrink somewhat during cooking.
- Place the prepared carrot, celery and onion into a frying pan (with or without a little olive oil, see faqs below) and sweat down on a gentle heat for around 10-15 minutes. Be careful not to brown the vegetables. This makes the soffritto part of the green lentil base.
- Add the minced garlic to the pan and stir in well. Garlic is delicate and can burn fast, especially if it’s sliced or minced. Only cook for a further 2-3 minutes, keeping the heat low.
- Add the finely sliced fresh tomatoes with the vegetable stock and cook gently for a further 15 minutes until the tomatoes are softened.
- Season with sea salt and black pepper to taste.
- Add the tinned/canned green lentils, stir until thoroughly combined, cook gently until heated through.
How to prepare the roasted seeded salmon
- Preheat the oven on to 350°F.
- Prepare the salmon fillets. Place in a suitable oven-proof dish and coat/brush each fillet with olive oil.
- Sprinkle each fillet with mixed herbs, we use herbes de provence that has a wonderfully aromatic blend of bay leaves, parsley, sage, rosemary and thyme.
- Mix the pumpkin, sunflower, sesame and flaxseeds together in a bowl (or choose your own seed blend).
- Coat the salmon fillets generously with the seed mix.
- Sprinkle with sea salt.
- Roast in the oven for around 10 minutes.
Recipe Notes
The diced, uncooked vegetables can be frozen ready for use.
We used red onion, but white/brown onions or shallots are all good to use.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Roasted Seeded Salmon with Green Lentils
Serving Size
1 g
Amount per Serving
Calories
1071
% Daily Value*
Fat
70
g
108
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
54
g
Cholesterol
143
mg
48
%
Sodium
2843
mg
124
%
Carbohydrates
49
g
16
%
Fiber
18
g
75
%
Sugar
18
g
20
%
Protein
69
g
138
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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