Lentilles aux saucisses (French lentils with sausages)
55 min · 541 calories
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Salmon with French green lentils
Oven-roasted salmon on green lentils simmered with carrot, leek and celery, finished with wholegrain mustard and spinach. A French bistro classic.
45 min
total
4
people
469
calories per serving
Per serving
- 41 g
- Protein
- 29 g
- Carbs
- 18 g
- Fat
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Ingredients
4
- 520 gSalmon
- 180 gGreen lentil
- 200 gCarrot
- 200 gLeek
- 100 gApium graveolens
- 100 gOnion
- 150 gSpinach
- 1 tbspWhole grain mustard
- 1 pcCitrus limon (L.) Burm. f.
- 10 gFlat-leaf parsley
- 1 leafBay leaf
- 1 pinchThyme
- 0.3 tspSalt
Allergens
fishcelerymustard
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Rinse the lentils and put them in a pan with three times their volume of water, the bay leaf and thyme. Simmer gently for 20 minutes.
Meanwhile, finely dice the carrot, leek, celery and onion and soften them for 5 minutes in a splash of water. Add them to the lentils for the last 10 minutes.
Lay the salmon on a tray and bake for 12 to 14 minutes at 200 °C.
Stir the spinach, mustard, parsley and a squeeze of lemon into the drained lentils, season lightly and serve with the salmon.
Chef's tips
- •The lentils reheat well: make double for a packed lunch.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
