Ingredients
- 600-800 g salmon
- 280 g dry lentils
- 1 bag mixed salad greens
- 1 red bell pepper, cut into pieces
- Cherry tomatoes
- 1 cucumber, peeled, halved and seeded
- 100-200 g feta cheese
- 8-16 tbsp homemade pesto
Instructions
Preheat the oven to 200°C convection. Place the salmon in an ovenproof dish, divided into portions. The salmon will be ready when the lentils are done, depending on how fast your oven is.
Cook the lentils al dente – so they still have a bit of bite. For me, this takes 12 minutes on an induction stovetop, starting from cold water. When the lentils are cooked, rinse under cold water to cool down. Drain the water and season with a pinch of Maldon salt.
Make the pesto while the lentils are cooking. Put the salad greens in a bowl, halve the cherry tomatoes, and add the bell pepper, cucumber, and feta cheese. Pour in the pesto and lentils and mix well.
Serve on plates with the salmon on top.
Notes
Tip: The salmon and lentils should be ready at the same time – adjust the cooking time if needed.
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