Lentil salad with grilled salmon
651 kcal per person
45g Protein
32g Carbs
38g Fat
12g Fiber
Ingredients
- 1 salmon fillet
- 1 zucchini
- 1 scallion
- 1 carrot
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon yellow mustard (7 g)
- 2 tablespoons yogurt, nonfat (30 ml)
- 4 ½ ounce lentils, canned (126 g)
- 1 handful arugula (30 g)
Preparing this recipe
- Thaw the salmon fillet.
- Cut the zucchini diagonally into slices. Slice the scallion into thin rings and coarsely grate the carrot.
- Brush the salmon fillet and zucchini slices very thinly with half of the oil.
- Grill the salmon in a hot grill pan for 6-8 minutes until nicely browned on the outside and still just pink inside. Place the zucchini slices next to it and grill them for 3-4 minutes until nicely browned and cooked.
- Meanwhile, whisk the rest of the oil with mustard, yogurt and some salt and pepper to a dressing in a bowl. Mix the lentils, scallion, carrot and arugula with the dressing.
- Serve the lentil salad in a deep plate and top with the salmon and zucchini slices.
Tip van FitChef
Try this lentil salad with beluga lentils as well.
