Salmon with Le Puy Lentils
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 114.4 μg | (191 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,517 mg | (38 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Le Puy lentils
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 600 milliliters Vegetable broth
- 1 bay leaf
- 4 Tomatoes
- 2 Tbsps freshly chopped parsley
- 650 grams Salmon (with skin)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp lemon juice
- Watercress (for garnish)
Preparation steps
Rinse lentils in a colander and drain.
Peel and finely chop shallot and garlic. In a pan, cook shallot and garlic in melted butter until translucent. Add lentils and deglaze with broth. Add bay leaf and until liquid is fully absorbed, 20-25 minutes. If necessary, add additional broth during cooking time.
Rinse, core and blanch tomatoes in boiling water. Rinse tomatoes with cold water, then peel, quarter, remove seeds and finely dice. During the last 5 minutes of cooking time, add tomatoes and parsley to the lentils.
Rinse salmon, pat dry and cut into 4 approximately equal fillets. Season with salt and pepper. In a nonstick pan over high heat, heat oil. Fry salmon, skin-side down, until crispy and golden-brown, about 5 minutes. Turn salmon and cook over low heat until cooked through.
Remove bay leaf from lentils. Season with lemon juice, salt and pepper. Divide lentils among plates and top with salmon fillets (skin-sides up). Garnish with watercress.
