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    Zesty Mediterranean Salmon Lentil Medley

    Zesty Mediterranean Salmon Lentil Medley

    1. 5 g Dill
    2. 140 g Atlantic Salmon (skin-On)
    3. 0 Salt & Pepper - PANTRY ITEM
    4. 0 Each Lemon
    5. 1 Each Spring Onions
    6. 1 Each Extra Virgin Olive Oil - PANTRY ITEM
    7. 1 Each Garlic Cloves
    8. 1 Each Zucchini
    9. 30 g Baby Spinach
    10. 200 g Brown Lentils
    11. 50 g Cherry Tomatoes
    1. 10 g Dill
    2. 280 g Atlantic Salmon (skin-On)
    3. 0 Salt & Pepper - PANTRY ITEM
    4. 1 Each Lemon
    5. 1 Each Spring Onions
    6. 1 Each Extra Virgin Olive Oil - PANTRY ITEM
    7. 1 Each Garlic Cloves
    8. 1 Each Zucchini
    9. 60 g Baby Spinach
    10. 400 g Brown Lentils
    11. 100 g Cherry Tomatoes
    1. 15 g Dill
    2. 420 g Atlantic Salmon (skin-On)
    3. 0 Salt & Pepper - PANTRY ITEM
    4. 1 Each Lemon
    5. 2 Each Spring Onions
    6. 2 Each Extra Virgin Olive Oil - PANTRY ITEM
    7. 2 Each Garlic Cloves
    8. 2 Each Zucchini
    9. 90 g Baby Spinach
    10. 600 g Brown Lentils
    11. 150 g Cherry Tomatoes
    1. 20 g Dill
    2. 560 g Atlantic Salmon (skin-On)
    3. 0 Salt & Pepper - PANTRY ITEM
    4. 1 Each Lemon
    5. 2 Each Spring Onions
    6. 2 Each Extra Virgin Olive Oil - PANTRY ITEM
    7. 2 Each Garlic Cloves
    8. 2 Each Zucchini
    9. 120 g Baby Spinach
    10. 800 g Brown Lentils
    11. 200 g Cherry Tomatoes
    1. 30 g Dill
    2. 840 g Atlantic Salmon (skin-On)
    3. 0 Salt & Pepper - PANTRY ITEM
    4. 2 Each Lemon
    5. 3 Each Spring Onions
    6. 3 Each Extra Virgin Olive Oil - PANTRY ITEM
    7. 3 Each Garlic Cloves
    8. 3 Each Zucchini
    9. 180 g Baby Spinach
    10. 1200 g Brown Lentils
    11. 300 g Cherry Tomatoes

    Prep:

    1. Wash and chop dill.
    2. Pat dry salmon and cut into 2-3 cm cubes.
    3. Grate zucchini on the large holes of a box grater and squeeze to remove excess liquid.
    4. Wash and chop spring onion.
    5. Peel and grate garlic.
    6. Drain lentils.
    7. Wash and halve cherry tomatoes.
    8. Wash baby spinach.

    Method:

    1. Add zucchini, lentils, tomatoes, dill and the remaining spring onions and lemon juice, and season with salt and pepper. Gently fold until well combined.
    2. Add garlic and gently stir until fragrant, keeping the salmon as intact as possible (but it's fine if it flakes apart), 1 minute. Drizzle salmon with the lemon juice and top with spinach. Cover, turn off heat and let stand until salmon is cooked to medium, 2 minutes longer.
    3. Serve warm topped with dill.
    4. Heat oil over medium heat in a large dutch oven or pot. Season the salmon with salt and pepper, then place it in the pot skin-side down. Sprinkle half of the spring onions over the top. Cook for about 5 minutes, turning occasionally, until the salmon is lightly golden in places and the skin is slightly crisp.
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