ethiopian

Pan Seared Salmon with Ethiopian Spiced Lentil Salad

Name: Pan Seared Salmon with Ethiopian Spiced Lentil Salad
Yield: 1 serving
Cuisine: ethiopian
Ingredients: 136 g salmon fillet; 152 g cooked lentils, drained; 14 g olive oil; 96 g cucumber, diced; 112 g tomato, diced; 32 g red onion, minced; 16 g lemon juice; 3 g berbere spice blend; 2 g salt

This pan-seared dish pairs salmon fillet with cooked lentils, drained, cucumber, diced and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

45 g Carbohydrates

32 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

136g salmon fillet 283 kcal
152g cooked lentils, drained 176 kcal
14g olive oil 124 kcal
96g cucumber, diced 14 kcal
112g tomato, diced 20 kcal
32g red onion, minced 13 kcal
16g lemon juice 5 kcal
3g berbere spice blend 9 kcal
2g salt 0 kcal

Cooking instructions

salmon filletolive oilsalt
Pat salmon dry and season with salt. Heat olive oil in a skillet over medium-high heat.
salmon fillet
Sear salmon 3 to 4 minutes skin-side down (or first side), flip, and cook 2 to 3 minutes more until just cooked. Remove to a plate.
cooked lentilscucumbertomatored onionlemon juiceberbere spice blendsalt
In a bowl, toss cooked lentils with diced cucumber, diced tomato, minced red onion, berbere spice blend, lemon juice, and a pinch of salt.
olive oil
Add the remaining olive oil to the salad and toss again for a glossy coating.
salmon filletcooked lentilslemon juice
Serve salmon over the lentil salad, spooning any pan juices on top.