Salmon with lentil and hazelnut salad
"This meal is a superfood combo loaded with fibre from the lentils and asparagus, which not only help keep you full and regulate your bowels, but also helps lower your blood cholesterol levels. Speaking of keeping you full, the salmon and hazelnuts in this dish will provide you with plenty of protein to keep you satisfied along with plenty of Omega 3 fatty acids and additional good fats for the ultimate heart healthy meal." Tara Diversi APD DVA's Dietetics Adviser
- 4 Salmon fillets
- 4 Cups spinach and rocket leaves
- 1 can, 400g lentils, rinsed thoroughly
- ½ Cup Roasted Hazelnuts, chopped
- 60g Feta
- ½ Lemon, juiced
- 2 tbsp Olive Oil
- 16 Asparagus stalks
- Pepper to taste
- On a large fry pan, heat 2 tsp of olive oil over a low-medium heat. Once the pan is heated, place salmon fillets on the pan and season with pepper.
- Cook the salmon for 4–5 minutes each side for an average thickness fillet.
- Cooking time may vary depending on the thickness of the fillet.
- While the salmon is cooking, combine lentils, salad leaves, hazelnuts, feta, olive oil and lemon juice in a large bowl and toss to combine.
- Once the salmon is cooked, take off heat to rest.
- While the salmon is resting, with the pan the salmon was cooked in, increase the heat to high and place asparagus in the pan. Stir asparagus occasionally on high heat for 3 minutes.
- Evenly distribute the salad between plates and top with 4 stalks of asparagus, followed by the salmon.