Gluten Free
Spiced Salmon, Spinach & Lentils
20 mins
Easy
1 Serving
Quick, easy, one-pot, high in protein and omega-IIIs… what’s not to like about this simple salmon and spinach dish that’s a perfect quick winter warmer and also has the benefit of high-protein lentils too?
Brilliant Bases Used In This Recipe
Indian Gravy
Aromatic Nage
Bone Marrow Broth
About This Recipe
Quick, easy, one-pot, high in protein and omega-IIIs… what’s not to like about this simple salmon and spinach dish that’s a perfect quick winter warmer?
Salmon is one of the most wondrous fish on the planet, packed with omega-III good fats and high in protein. In this dish, it’s really brought to life by the addition of the Indian Gravy, while the addition of red lentils gives a real boost of fibre and more protein.
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Ingredients
200g/7oz BB Indian Gravy
125g/4.5oz salmon fillet
50g/1.8oz red lentils
50g/1.8oz wilted baby leaf spinach
5tsp BB Aromatic Nage/Bone Marrow Broth/Stock or water
50g/1.8oz Yoghurt or double cream
To garnish
3tsp soused onions
0.5tsp palm sugar
0.5tsp onion seeds
0.5tsp salt
0.5tsp pepper
Nutrition Per Serving
Calories
437
Fats
8G
Carbs
42G
Protein
34G
Method
Pre-heat the oven to 180C/360F (fan) or 220C/430F (convection)
Heat the BB Indian Gravy in a shallow oven-proof pan
Add the lentils, fold in and bring to simmer for 2-3 minutes
Add the BB Nage/Bone Marrow Broth/Stock, salt, pepper, and spinach and fold together
Place the salmon fillet on top of the pan and cover with a butter wrap or cartouche
Place in the oven and cook for 8-12 minutes (the salmon will be cooked through and the lentils will have absorbed the majority of the liquid)
Lift out the salmon fillet, place to one side, then stir in the yoghurt or cream to the pan
Place the salmon on top of the spinach lentil base and garnish as suggested
