Baked Salmon with Red Lentils

Usually found in all kinds of soups, Lentils are a highly nutritious and should be enjoyed more in their natural state, instead of hidden in soups. Below are just a few of the benefits the little red legumes can claim:

  • Source of cholesterol lowering fibre
  • High in fibre which helps manage blood sugar levels
  • Contains – B vitamins, protein, folate, magnesium
  • And more…

2 servings / calories serving = 554 cals

Macros:

  • FAT – 17g
  • CARBS – 53g
  • PROTEIN – 48g

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Ingredients:

  • 240g salmon
  • 230g red lentils (uncooked)
  • 200g peas
  • 200g leaks (sliced)
  • 50g spinach
  • 150g cottage cheese
  • 1 stock cube
  • 1 tsbp lucy bee coconut oil
  • Pepper

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How to cook:

  1. Pre heat oven to 180°c fan / 200°c electric / gas mark 6
  2. Bring a pan of water to the boil, add a vegetable stock cube for flavour and add the lentils to simmer for around 20 mins or until soft.
  3. After 5 minutes add the salmon to the oven to cook for 15 minutes which leave the fish slightly opaque in the middle.
  4. Meanwhile add Lucy Bee Coconut Oil to a heated large none stick pan, add the leeks and cook for around 5 minutes until starting to brown on the edges.
  5. Add the peas to the pan and stir for a further 5 minutes, followed by the spinach, which will wilt down in a minute or two. Turn down the heat to low.
  6. Drain the now cooked lentils and add to the vegetables. Stir in the cottage cheese to the lentil and veg mix, season with pepper, and then serve with the perfectly cooked salmon.

Enjoy.

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