Salmon With Leeks and Lentils
Easy 15 minute Crispy Salmon with Leeks and Lentils, Tomatoes and Green Beans. Packed with flavour, good fats, fibre and lots of protein
Servings 2 people
Calories 464kcal
Ingredients
- 2 pieces Salmon fillets skin off
- 1 medium Leek sliced into thin rounds
- 1 tablespoon Garlic crushed
- 1 teaspoon butter
- 1 tablespoon Basil fresh and finely chopped
- Zest of half a lemon
- 1 cup Green canned lentils (drained of moisture)
- 2 tablespoons chicken stock/broth See note 1
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- Pinch of salt and pepper
- 10 Cherry tomatoes halved
- 6 green beans chopped into 3cm/1inch pieces
Instructions
- Pat salmon dry of moisture with paper towel and season with salt and pepper to your liking
- Salmon: Heat a non stick frypan/skillet on medium to high heat. Place salmon into pan, flat side down and cook for 4 minutes. Place a lid over to keep the steam in to help fish to cook through. Turn and cook other side for 4 minutes. Lid on.
- Leeks and Lentils: Whilst salmon is cooking on the second side, heat a medium saucepan to high, add the butter, leeks, green beans and garlic. Stir with a spoon until the leeks become soft (around 3 to 4 minutes)
- Once leeks are softened, stir through the chicken stock, lemon juice, Dijon mustard, salt and pepper, and cherry tomatoes.
- Add the lemon zest, lentils and basil and stir through again. (See note 2)
- To Serve: Place the lentil and leek mixture on the plate and place the salmon on top. Serve with additional wedges of lemon and diced basil.
Notes
- Vegetable stock/broth can be substituted for the chicken stock/broth.
- If you would like the leek and lentil mixture a little “looser” add a bit more water or stock and stir through until it reaches the consistency you are looking for.
Nutrition
Calories: 464kcal | Carbohydrates: 30g | Protein: 51g | Fat: 21g | Saturated Fat: 3g | Fiber: 11g | Sugar: 12g