Roast Salmon With Chilli & Herbs, Served a Summer Vegetable & Lentil Salad

Name: Roast Salmon With Chilli & Herbs, Served a Summer Vegetable & Lentil Salad
Yield: Serves 2 as a main course 4 as a side salad
Ingredients: 2 Salmon Fillets - I sourced my fish from Sankey’s Fishmongers in Tonbridge; Salad; 250g Cooked Beluga Lentils (I used merchant gourmet); 200g baby courgettes halved lengthways; 100g Asparagus (washed and steamed for minutes); 100g fresh raw peas; 50g edamame beans (cooked); 2 shallots finely chopped; 1-2 red chillies finely chopped; 200g feta cheese crumbled; 1 clove crushed garlic; Juice 1/2 lemon; 2 teaspoons Belazu balsamic; Squeeze honey; 3 tablespoons olive oil; Salt and pepper

31 Oct 2018

Serves 2 as a main course 4 as a side salad

Fish Salads

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This salad on its own is packed full of goodies, then finished of beautifully with the roasted salmon. Adding a small amount of the dressing before cooking creates flavour and keeps the fish deliciously moist.

Roast Salmon With Chilli & Herbs, Served a Summer Vegetable & Lentil Salad

Roast Salmon With Chilli & Herbs, Served a Summer Vegetable & Lentil Salad

Ingredients

Dressing (shake together in a jar)

Method

Made it? Rate it

Roast Salmon With Chilli & Herbs, Served a Summer Vegetable & Lentil Salad

Ingredients

Dressing (shake together in a jar)

Method

Made it? Rate it

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