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Grilled salmon with lentil, artichoke & lemon salad
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390g can artichoke hearts in water
2 x 175g salmon fillets, skin removed
1¼ tsp olive oil
2 large pinches Cooks’ Ingredients Italian Seasoning
250g pack Merchant Gourmet Beluga Lentils
2 tsp Dijon mustard
Zest of 1 lemon, juice of half
½ x 90g pack wild rocket
1. Drain the artichokes, then slice and set aside.
2. Preheat the grill and line a baking tray with a sheet of foil. Rub the salmon all over with ¼ tsp of oil. Lay the salmon on the tray, sprinkle with some Italian seasoning and grill for 3-6 minutes on each side, or until cooked through.
3. Meanwhile, heat the lentils according to the pack instructions. Whisk 1 tbsp of oil with some more Italian seasoning, the mustard, lemon zest and juice in a large bowl. Season. Add the lentils, rocket and artichokes, then toss to coat. Serve with the salmon.
Typical values per serving:
1 of your 5 a day; high in omega 3.
This recipe was first published in March 2019.
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