Grilled salmon and Puy lentil salad
Serves: 6
Prep time: 10 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Grilled salmon and Puy lentil salad
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
411Kcal
Fat
20gr
Saturates
4gr
Carbs
35gr
Sugars
7gr
Fibre
10gr
Protein
37gr
Salt
0.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 300g Tenderstem broccoli
- 6 salmon fillets
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 x 250g pouches ready-to-eat Merchant Gourmet Puy lentils
- 1 x 280g jar chargrilled peppers antipasto, drained and cut into strips
- 4 tbsp balsamic glaze, plus extra to serve
Step by step
- 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.
- Put the salmon fillets on a piece of foil on a baking tray. Brush with half of the olive oil and sprinkle with pepper. Grill for 8-10 minutes until golden and just cooked through.
- Meanwhile, heat the remaining oil in a large frying pan and cook the onion for 5-6 minutes until softened. Tip in the lentils and 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.
- Spoon the lentils onto plates and top with the cooked salmon. Serve with extra balsamic glaze and a salad, if you like.
Chef quote
Serve with a leafy salad on the side, if you like
