• 300g tenderstem broccoli

  • 6 salmon fillets
  • 2 tbsp olive oil
  • 1 large onion, finely chopped

  • 750g ready-to-eat puy lentils

  • 280g jar chargrilled peppers antipasto, drained and cut into strips
  • 4 tbsp balsamic glaze, plus extra to serve


  1. 1

    Preheat the grill to high. Bring a medium pan of water to the boil and cook the broccoli for 3-4 minutes, then drain and refresh under cold water.

  2. 2

    Put the salmon fillets on a piece of foil on a baking tray. Brush with half the olive oil and sprinkle with pepper. Grill for 8-10 minutes until golden and just cooked through.

  3. 3

    Meanwhile, heat the remaining oil in a large frying pan and cook the onion for 
5-6 minutes until softened. Tip in the lentils, stir with the onion and cook for a few minutes, then add the broccoli and toss together well. Remove from the heat 
and stir in the red pepper strips and the balsamic glaze. Season with a little salt
 and ground black pepper.

  4. 4

    Spoon the lentils on to plates and top with the cooked salmon. Serve with extra balsamic glaze and a salad, if you like.

Nutritional Details

Each serving provides
  • Energy 2420kj 578kcal 29%
  • Fat 27.6g 39%
  • Saturates 4.5g 23%
  • Sugars 13.0g 14%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

36.3g carbohydrate 10.5g fibre 40.9g protein

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