© J Sainsbury plc 2020
Photo: Craig Robertson
Grilled salmon and puy lentil salad
This light and delicious dish is a real time-saver – opt for ready-to-eat lentils, while pre-chargrilled peppers are a quick way to add plenty of flavour
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 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
Method
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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.
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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.
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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.
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4
Spoon the lentils on to plates and top with the cooked salmon. Serve with extra balsamic glaze and a salad, if you like.
