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Citrus Salmon with Superfood Salad and Puy Lentils

This meal screams health, balance and taste. The salmon is a fantastic source of protein and essential fatty acids (we recommend going for wild salmon if your budget permits), whilst the superfood salad is packed full of an incredible selection of vitamins and minerals. Finally, the Puy lentils offer not only a great source of slow release carbohydrates, but a great amount of protein, fiber, B-vitamins and even zinc.

Ingredients:

Fish
3 salmon fillets
1/4 grapefruit, juice and zest
1/2 oranges, juice and zest
1/2 lemon, juice and zest
10g balsamic vinegar
10g coconut oil

Method
- marinade salmon for 1 hour in all the ingredients (other than the coconut oil) listed
- heat the coconut oil in a non-stick frying pan and fry off salmon fillets

Superfood Salad
50g cucumber
50g broccoli
20g sliced spring onion
50g red cabbage
25g baby leaf spinach
Handful of mint
Handful of coriander
25g pumpkin seeds
Dressing
1tsp Dijon mustard
1tsp honey
2tsp red wine vinegar
2 tbsp extra virgin olive oil

Method
- mix all salad ingredients in a large bowl
- mix together all the dressing ingredients and pour over salad

Puy Lentils
20g coconut oil
2g ground cumin
2g ground coriander
6g vegetable stock made up with 400ml water
150g shallots
180g Puy lentils

Method
- sauté shallots in oil, spices and veg stock
- add lentils, cook for 20 mins, until cooked

Serve and enjoy!