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🍽️ Tender Salmon on Creamy Lentils

540 kcal · 30 min · 4 servings

Ingredients

• 300 g dried Beluga lentils
• 1 tsp fennel seeds
• 600 ml vegetable broth
• 1 carrot
• 1 onion
• 1 stalk celery
• 600 g salmon fillet
• 2 tbsp rapeseed oil
• salt
• pepper (from the mill)
• 2 tbsp freshly chopped parsley
• lemon juice

Instructions

1. 1. Put the lentils, fennel seeds, and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat and let the lentils simmer on low for about 40 minutes until they are soft.
4. 4. Peel the carrot and the onion.
5. 5. Wash the celery and remove any tough strings.
6. 6. Dice all the vegetables into small cubes.
7. 7. Add the chopped vegetables to the lentils after about 20 minutes of cooking time.
8. 8. Let the vegetables cook together with the lentils.
9. 9. Rinse the salmon under running water.
10. 10. Pat the fish dry with a kitchen towel.
11. 11. Cut the salmon into four equal portions.
12. 12. Season the salmon steaks with salt and pepper.
13. 13. Heat oil in a non-stick pan.
14. 14. Cook the salmon slowly over medium heat for about 6 minutes per side until golden brown.
15. 15. Finely chop the parsley.
16. 16. Stir the parsley into the cooked lentils.
17. 17. Season the lentils with lemon juice, salt, and pepper.
18. 18. Divide the lentils among the plates.
19. 19. Place the cooked salmon steaks on top.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 540
• Protein: 48 g · Fett/Fat: 23 g · Carbs: 34 g