Name: Warm spinach, lentil and salmon salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup olive oil; 250 gram salmon fillet; 1/2 cup natural yoghurt; 2 teaspoon lemon juice; 1 red onion, sliced; 100 gram baby spinach; 400 gram can lentils, drained, rinsed; 1 lemon, zested, plus 1 tablespoon juice; 1 tablespoon baby capers, drained; 1 long red chilli, chopped

Warm spinach, lentil and salmon salad

Serves 4

Prep

20M

Cook

Total

25M

Skip to Recipe

Ingredients

1/4 cup olive oil

250 gram salmon fillet

1/2 cup natural yoghurt

2 teaspoon lemon juice

1 red onion, sliced

100 gram baby spinach

400 gram can lentils, drained, rinsed

1 lemon, zested, plus 1 tablespoon juice

1 tablespoon baby capers, drained

1 long red chilli, chopped

Method

1.In a frying pan, heat 1 tablespoon oil on high. Season salmon. Cook 2-3 minutes. Turn and cook a further 1-2 minutes. Peel off skin.

2.In a bowl, combine yoghurt and garlic. Season to taste.

3.Heat remaining oil in frying pan on medium. Saute onion 1-2 minutes, until tender. Toss through spinach and lentils until leaves begin to wilt. Mix half lemon zest, juice, capers and chilli through. Season to taste.

4.Transfer lentil mixture to a platter. Flake over salmon, dollop with yoghurt and scatter with remaining zest.

To save time and money, swap fresh salmon for canned.
Note

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