Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2teaspoons horseradish cream
- 4 salmon fillets
- 2tablespoons dill, chopped
- 1 large red onion, thinly sliced
- 420grams lentils, drained, rinsed
- 1 lemon, cut into wedges (to serve)
- 3/4 cup low-fat Greek-style yoghurt
- 150grams semi-dried tomatoes, drained
- 1tablespoons olive oil
- 120grams baby kale
Nutrition per serving
3180kJ
Protein
61.5grams
Sugars
11.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the dressing, combine all ingredients in a bowl. Cover and chill until ready to serve.
Step 2 of 3
Heat half the oil in a frying pan over a medium-high heat. Add salmon and cook for 3 minutes or until golden. Turn and cook for a further 2 minutes for medium-rare or until cooked to your liking. Remove from the heat and cover.
Step 3 of 3
Toss the onion, tomato, lentils and remaining oil together in a bowl. Add kale and toss to combine. Divide the salad between plates. Top with salmon and serve with dressing and lemon.
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