Can I use canned lentils instead of dried lentils?

Yes, you can substitute canned lentils to save time. Use about 400g (1 can) of drained and rinsed lentils. Since canned lentils are already cooked, skip the boiling step and simply warm them with the sautéed onion and garlic before combining with the roasted sweet potatoes and spinach.

Is this dish suitable for meal prep, and how should I store it?

Yes! The lentil and sweet potato salad keeps well in the fridge for up to 3 days. Store the salmon separately in an airtight container. Reheat the lentil salad gently before serving, then top with the salmon. For a fresh taste, squeeze extra lemon juice or add fresh dill just before eating.

How can I tell when the salmon is perfectly cooked?

Salmon is done when it flakes easily with a fork and the center turns opaque. For best results, cook the fillets over medium-high heat for 4–5 minutes per side, depending on thickness. If using a thermometer, aim for an internal temperature of around 50–52°C for moist, tender salmon.

Pan-Seared Salmon with Warm Lentil & Sweet Potato Salad

Name: Pan-Seared Salmon with Warm Lentil & Sweet Potato Salad
Prep time: 35
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: en
Ingredients: 300g salmon fillets (2 x 150g); 150g brown or green lentils, dry; 250g sweet potato; 100g fresh spinach; 1 small onion; 2 cloves garlic; 45ml olive oil, divided; 1 lemon; 2 tablespoons fresh dill, chopped; Salt and black pepper to taste

Istruzioni

1.Preheat oven to 200°C. Peel and dice the sweet potato into 2cm cubes. Toss with 15ml olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2.Meanwhile, rinse lentils. Finely chop the onion and garlic. In a saucepan, heat 15ml olive oil and sauté onion and garlic until soft. Add lentils and 500ml water, bring to a boil, then simmer for 20-25 minutes until tender. Drain well.
3.Season the salmon fillets with salt and pepper. Heat the remaining 15ml olive oil in a pan over medium-high heat. Cook salmon for 4-5 minutes per side, until opaque and cooked through.
4.In a large bowl, combine the warm cooked lentils, roasted sweet potatoes, and fresh spinach; the heat will gently wilt the leaves.
5.Add the juice of the lemon and the chopped dill to the lentil mixture. Toss well to combine and season to taste.
6.Divide the warm lentil salad between two plates and top each with a pan-seared salmon fillet to serve.

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