TRAINAI RECIPE · LUNCH
Warm Salmon Lentil Salad
Keep the salad separate while the salmon cooks, then add the hot fish just before serving.
- Prep
- 12 min
- Cook
- 15 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 140 g salmon fillet, raw
- 130 g green or brown lentils, cooked and drained
- 60 g mixed salad leaves
- 100 g cucumber
- 100 g tomato
- 20 g lemon juice
- 5 g olive oil
- 10 g fresh parsley or cilantro
Ingredient notes
Includes animal protein.
Contains: fish. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 200°C / 400°F. Set salmon on a lined tray. If miso is listed, whisk it with measured water and half the lemon juice and brush over salmon; otherwise brush with the oil.
- Bake for 12–15 minutes, until the thickest part of salmon reaches 63°C / 145°F.
- Steam broccoli for 5–7 minutes if listed. Reheat the cooked grain or lentils until steaming. Wash and chop any raw salad vegetables.
- Assemble with the fish. Add remaining lemon juice and the listed herbs or seeds.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
