Pan-Seared Salmon with Warm Lentil & Sweet Potato Salad
A vibrant and nutrient-packed dish featuring perfectly cooked salmon atop a hearty bed of warm lentils, roasted sweet potatoes, and spinach, all tied together with a zesty lemon-dill dressing.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1650 calories
$8 per serving
$35 min
2 servings
pregnancy-friendly, any cuisine
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.
Nutrition Information
82g
fat
154g
carbs
34g
fiber
103g
protein
Why this recipe
This recipe is exceptionally nutritious for pregnancy. Salmon provides essential omega-3s for fetal brain development, while lentils and spinach offer crucial folate and iron. Sweet potatoes add fiber and Vitamin A for a balanced, energy-sustaining meal.