Warm Lentil And Spinach Salad With Salmon Recipe

About this recipe

This diabetic-friendly dinner combines tender salmon with a warm lentil and spinach salad, topped with a zesty yogurt sauce. Perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 240G Russell'S Organic Salmon Fillets
• 1 Kg Red Onion 1kg
• 350G Natoora Large New Season Unwaxed Lemons
• 100 G Jumbo Garlic 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• - Biona Capers In Olive Oil
• - Tata Salt
• 60G Terre Exotique Cheeselovers Pepper, 60G

Instructions

1. 1. Heat 1 tablespoon of olive oil in a large skillet over high heat. Season the salmon fillet with salt and pepper, then place it in the skillet. Cook for 2-3 minutes on one side, then flip and cook for another 1-2 minutes until the salmon is cooked through. Remove the salmon from the skillet and set aside.
2. 2. Wipe the skillet clean and heat the remaining 3 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for 1-2 minutes until softened.
3. 3. Stir in the baby spinach, cooking for 2-3 minutes until the spinach begins to wilt.
4. 4. Add half of the grated lemon zest, the juice of the lemon, baby capers, and finely chopped long red chili pepper to the skillet. Stir well and season with salt and pepper to taste. Transfer the spinach mixture to a serving platter.
5. 5. In a small bowl, mix the plain yogurt with the minced garlic. Season with a pinch of salt to taste.
6. 6. Flake the cooked salmon over the spinach mixture. Drizzle with the yogurt sauce and sprinkle with the remaining lemon zest. Serve warm.