Grilled lemon salmon on lentil salad

Difficulty

Low

Time

30 min

Author

Braun

Ingredients

Servings

2

For the fish

  • 2 salmon fillets, approx. 125 g

  • 1 Tbsp olive oil

  • 1 lemon, organic

  • 1 garlic clove, small

  • salt

  • pepper

For the salad

  • 100 grams beluga lentils

  • 15 grams fresh parsley

  • 10 grams fresh mint

  • 10 grams fresh dill

  • 2 Tbsp lemon juice

  • 1 red onion, small

  • 1 Tbsp olive oil

  • 1 pinch ground cinnamon

  • salt

  • pepper

To serve

  • 200 grams Greek yoghurt

Utensils

HF5073

Instructions

Step 1

For the fish, wash the salmon fillet and pat dry with kitchen paper.

Step 2

Wash the lemon well and cut in half. Grate the zest from one half and squeeze out the juice. Cut the other half into slices.

Step 3

Peel the garlic and grate finely with a grater.

Step 4

Mix the oil, 2 tablespoons of lemon juice, 1 teaspoon of lemon zest and the garlic in a bowl.

Step 5

Place the salmon in the basket of the Multi Fry Pro and brush all sides with the marinade.

Step 6

Place the lemon slices on the salmon and bake on the Grill function, fish program at 200°C for 10 minutes until the fish is still slightly pink.

Step 7

For the salad, cook the lentils according to the instructions on the packet until al dente and rinse in cold water.

Step 8

Wash the herbs, spin dry and roughly chop with the MQ5 food processor.

Step 9

Peel the onion and chop finely with the MQ5 food processor.

Step 10

Squeeze the lemon and grate the zest if necessary.

Step 11

Mix the olive oil, lemon juice and cinnamon to make a dressing.

Step 12

Mix the lentils with the herbs, onions and dressing.

Step 13

Divide the lentil salad between plates, arrange the salmon on top and serve with a dollop of yoghurt.