Walnut Crusted Salmon with Lentil Salad
Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams salmon, 4 skinless, boneless fillets
- 50grams walnuts, very finely chopped
- 1 medium lemon, zest and juice
- 1/2 bunch dill, finely chopped
- 20grams butter, softened
- 400grams puy lentils, drained
- 50grams rocket
- 1/2 bunch parsley, fresh, chopped
- 75grams sundried tomatoes, oil reserved
Nutrition per serving
3100kJ / 738Cal
3100 Kilojoules or 738 Calories
36% of daily energy intake*
Protein
28.5grams
Fat
19.2grams
Carbs
50.0grams
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
Preheat the oven to 200°C/180°C fan-forced. Place the salmon fillets on a lightly oiled baking sheet. Mix the walnuts, lemon zest, dill and butter in a small bowl and spread on each salmon fillet. Roast for 15 minutes.
Step 2 of 3
Meanwhile toss the lentils, lemon juice, rocket, parsley, chopped sundried tomatoes and 1-2 tablespoons of the sundried tomato oil together to make a salad.
Step 3 of 3
Serve the salmon fillets on top of the lentil salad with more lemon juice and cracked black pepper.
Categories
- Pescatarian
- High fibre
- High protein
- Low salt
- Lunch
- Dinner
- Egg free
- Lemon
- Fish dishes
- Tomato
- European
- Salmon
- Woolworths
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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