italian

Seared Salmon with Braised Lentils and Tomato Rosemary

Name: Seared Salmon with Braised Lentils and Tomato Rosemary
Yield: 1 serving
Cuisine: italian
Ingredients: 173 g salmon fillet; 81 g dried brown lentils; 184 g crushed tomatoes; 14 g olive oil; 2 g fresh rosemary, chopped; 12 g red wine vinegar; 0.69 g black pepper

This pan-seared dish pairs salmon fillet with dried brown lentils, fresh rosemary, chopped and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian High satiety Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

32 g Carbohydrates

37 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

173g salmon fillet 360 kcal
81g dried brown lentils 94 kcal
184g crushed tomatoes 59 kcal
14g olive oil 124 kcal
2g fresh rosemary, chopped 5 kcal
12g red wine vinegar 10 kcal
1g black pepper 2 kcal

Cooking instructions

dried brown lentilscrushed tomatoesfresh rosemary
Rinse lentils. In a small pot, combine lentils, crushed tomatoes, rosemary, and 360 ml water; simmer 18-22 minutes until tender and saucy.
salmon filletblack pepper
Season salmon with salt and black pepper.
salmon filletolive oil
Heat olive oil in a nonstick skillet over medium-high. Sear salmon 3-4 minutes skin-side down (or presentation side), then flip and cook 2-3 minutes to your preferred doneness.
dried brown lentilsred wine vinegar
Stir red wine vinegar into the lentils and taste for seasoning. Add a splash of water if too thick.
salmon filletdried brown lentils
Serve salmon over the lentils and drizzle any pan juices on top.