Salmon with lentils




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672 g salmon fillet

380 g lentils

49.090909090909 ml olive oil

240 ml homemade chicken stock

1 pcs onion, diced

1 tsp garlic, chopped

225 g celery stalk, finely chopped

192 g carrots, peeled and coarsely grated

0.5 tsp pepper, black ground

158 g tomato, finely chopped

Active time 0 min

Ready in 45 min


  1. Place the lentils in a saucepot.
  2. Cover with water and cook until barely tender.
  3. Drain.
  4. In a meantime, heat the olive oil in a saucepan.
  5. Add the onions and a good pinch of black pepper.
  6. Cook for 10 minutes over medium heat.
  7. Add the garlic and cook for 2 minutes.
  8. Add the lentils, celery, and carrots, chicken stock and tomato.
  9. Cover and simmer for 20 minutes.
  10. Heat oven to 220C.
  11. Rub the salmon with olive oil and season with black pepper.
  12. Heat the pan over high heat.
  13. Place the salmon, seasoned side down and cook for 2 minutes without moving.
  14. Turn the fillets and place in the oven.
  15. Cook for 7 minutes or until browned nicely.
  16. Spoon lentils on a plate and top with salmon.
  17. Serve.


Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 804.86

Protein 59.79 g

Carbohydrate 69.76 g

Of which sugars 8.15 g

Fat 32.35 g

Of which saturates 7.54 g

Fibre 32.51 g

Sodium 434.50 mg

Good Points

Source of Calcium

Source of Copper

High in Copper

High in Phosporus

High in Iron

High in Magnesium

High in Manganese

High in Niacin

High in Pantothenic acid

High in Phosphorus

High in Potassium

High in Riboflavin

High in Folate

High in Selenium

High in Thiamin

High in Vitamin B12

High in Vitamin B6

High in Vitamin C

High in Vitamin E

High in Zinc