.png)
.png)
.png)
Seared Salmon and Lemony Lentil Bowl
with Spinach, Sweet Potato and Feta Crema
Golden seared salmon fillets get a flavour boost from a garlicky feta cheese sauce and sit atop a bed of lemony lentils, roasted sweet potatoes and ever-so-slightly wilted baby spinach. Eat until your heart's content with this calorie-conscious bowl.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Salmon Fillet
(Contains Fish, Seafood/Fruit de Mer)
398 mL
Lentils, canned
56 g
Baby Spinach
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
28 g
Feta Cheese, crumbled
(Contains Milk)
6 g
Garlic
170 g
Sweet Potato
Not included in your delivery
4 tsp
Oil*
⅔ tsp
Salt*
⅔ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain and rinse lentils. Peel, then cut sweet potato into 1/2-inch cubes. Peel, then finely mince or grate garlic. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Pat salmon dry with paper towels, then season with salt and pepper.
Toss sweet potatoes with 2 tsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until tender, 16-18 min.
While sweet potatoes roast, mash together feta cheese, sour cream, half the garlic, 1 tsp lemon juice, 1/2 tsp lemon zest and 1 tsp water (dbl all for 4 ppl) with a fork in a small bowl, until almost smooth.
Heat a medium non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown, flipping halfway through, 4-6 min. **
While the salmon cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring until fragrant, 30 sec. Add lentils and 1/4 tsp salt (dbl for 4 ppl). Cook, stirring until lentils are warmed through, 2-3 min. Remove pan from heat, then stir in 1 tsp lemon juice, 1 tsp lemon zest (dbl both for 4 ppl) and spinach. Stir until spinach is wilted. Season with pepper, if desired.
Use a fork to break up salmon into pieces. Divide lentils between bowls. Add sweet potatoes and salmon pieces on top, then drizzle over the crema. Squeeze over a lemon wedge if desired.
