• Zesty Mediterranean Salmon Lentil Medley
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Zesty Mediterranean Salmon Lentil Medley

Zesty Mediterranean Salmon Lentil Medley

  1. 200g Brown Lentils
  2. 140g Atlantic Salmon (Skin-On)
  3. 50g Cherry Tomatoes
  4. 30g Baby Spinach
  5. 5g Dill
  6. 1 Spring Onions
  7. 1 Zucchini
  8. 1 Garlic Cloves
  9. 1 Extra Virgin Olive Oil*
  10. Lemon
  11. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 400g Brown Lentils
  2. 280g Atlantic Salmon (Skin-On)
  3. 100g Cherry Tomatoes
  4. 60g Baby Spinach
  5. 10g Dill
  6. 1 Lemon
  7. 1 Spring Onions
  8. 1 Zucchini
  9. 1 Garlic Cloves
  10. 1 Extra Virgin Olive Oil*
  11. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 600g Brown Lentils
  2. 420g Atlantic Salmon (Skin-On)
  3. 150g Cherry Tomatoes
  4. 90g Baby Spinach
  5. 15g Dill
  6. 2 Spring Onions
  7. 2 Zucchini
  8. 2 Garlic Cloves
  9. 2 Extra Virgin Olive Oil*
  10. 1 Lemon
  11. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 800g Brown Lentils
  2. 560g Atlantic Salmon (Skin-On)
  3. 200g Cherry Tomatoes
  4. 120g Baby Spinach
  5. 20g Dill
  6. 2 Spring Onions
  7. 2 Zucchini
  8. 2 Garlic Cloves
  9. 2 Extra Virgin Olive Oil*
  10. 1 Lemon
  11. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 1200g Brown Lentils
  2. 840g Atlantic Salmon (Skin-On)
  3. 300g Cherry Tomatoes
  4. 180g Baby Spinach
  5. 30g Dill
  6. 3 Spring Onions
  7. 3 Zucchini
  8. 3 Garlic Cloves
  9. 3 Extra Virgin Olive Oil*
  10. 2 Lemon
  11. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

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

Method:

  1. 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.
  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. Add zucchini, lentils, tomatoes, dill and the remaining spring onions and lemon juice, and season with salt and pepper. Gently fold until well combined.
  4. Serve warm topped with dill.
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