Salmon with Lentils
(2 votes)
(2 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 55 min.
Ready in
Calories:
540
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 119.1 μg | (199 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams dried Beluga lentil
- 1 tsp fennel seeds
- 600 milliliters Vegetable broth
- 1 carrot
- 1 onion
- 1 stalk Celery
- 600 grams Salmon
- 2 Tbsps Canola oil
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- lemon juice
Preparation steps
1.
Bring the lentils to a boil in a pot with the fennel seeds and the vegetable broth, reduce heat and simmer until the lentils are soft, about 40 minutes. Peel the carrot and onion, rinse the celery, trim ends and cut everything into small cubes. Add the vegetables to the lentils after about 20 minutes of cooking time.
2.
Rinse the salmon, pat dry and cut into 4 equal portions. Season with salt and pepper on both sides and fry slowly in a pan in hot oil until golden brown, about 6 minutes.
3.
Add the parsley to the lentils and season with lemon juice, salt and pepper. Arrange on plates, top with the salmon and serve.
