There’s something wonderfully comforting about a warm salad that feels both nourishing and fresh. This Pan-Seared Salmon with Warm Lentil & Sweet Potato Salad brings together the richness of salmon with the earthy heartiness of lentils and the subtle sweetness of roasted sweet potatoes.

Perfect for a weeknight dinner or a leisurely weekend meal, this dish offers a beautiful balance of protein, fiber, and healthy fats. The lemon-dill dressing lifts every bite, adding brightness and a touch of sophistication.

It’s also a fantastic option for anyone looking for a pregnancy-friendly meal that’s both satisfying and packed with nutrients.

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

Instructions

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.

Tips & Substitutions

• Make it vegetarian: Replace salmon with grilled halloumi or roasted chickpeas.
• Brighten the flavor: Add a spoonful of Greek yogurt mixed with lemon zest as a creamy topping.
• Prep ahead: Cook the lentils and roast the sweet potatoes in advance; simply reheat and assemble when ready to serve.

Nutrition

Approximate total calories: 1650 kcal (serves 2)

• Fat: 82g
• Carbohydrates: 154g
• Fiber: 34g
• Protein: 103g