Spiced salmon with Puy lentils & mint yoghurt

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olive magazine

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Recipe by olive magazine

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1. Boil the lentils for 15 minutes until just tender. Drain, then toss with the lemon juice, garlic and some seasoning while still warm.
2. Meanwhile, heat the grill to high. Put the salmon on a non-stick baking sheet and sprinkle with the garam masala. Grill for 5 minutes until the top is golden and the salmon is just cooked through.
3. Mix half the mint with the yoghurt and season. Toss the lentils with the rest of the mint and the parsley. Break the salmon into chunks and toss with the lentils. Serve with the mint yoghurt and lemon wedges.

Per serving

451 kcalories, protein 44.9g, carbohydrate 30.8g, fat 17.4 g, saturated fat 3.6g, fibre 4.5g, salt 0.33 g

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• Andrea

  06 December 2007

  Andrea rated this recipe

  

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• KiwiCook

  10 December 2007

  KiwiCook rated and commented on this recipe

  

  A satisfying and super-healthy midweek meal!

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• Sanna

  19 December 2007

  Sanna rated and commented on this recipe

  

  Easy, tasty and a good recipe to add the odd left over spring onion or red pepper.

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• Catherine

  01 February 2008

  Catherine commented on this recipe

  I made this one the other night - took about 1 hour from start to on the table. Very tasty and very easy! I totally recommend you try it.

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Ingredients

• 100g puy lentils
• 1 lemon , 1/2 juiced, 1/2 wedges
• 1/2 garlic clove , crushed
• 2 skinless salmon fillets
• ½ tsp garam masala
• a small bunch of mint , roughly chopped
• 150g carton natural yogurt (low-fat)
• a small bunch of flat-leaf parsley , roughly chopped

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Serves 2

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Ingredients

• 100g puy lentils
• 1 lemon , 1/2 juiced, 1/2 wedges
• 1/2 garlic clove , crushed
• 2 skinless salmon fillets
• ½ tsp garam masala
• a small bunch of mint , roughly chopped
• 150g carton natural yogurt (low-fat)
• a small bunch of flat-leaf parsley , roughly chopped

Per serving

451 kcalories, protein 44.9g, carbohydrate 30.8g, fat 17.4 g, saturated fat 3.6g, fibre 4.5g, salt 0.33 g

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