"This recipe is perfect when you want to fill yourself with goodness. It’s got protein, omega-3's and to top it off, you can get it on the table in ten minutes."
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.9 g||11.6 g|
|Protein||8.2 g||32.3 g|
|Salt||0.12 g||0.48 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Heat a large, wide-based pan (preferably non-stick) with a 1/2 tbsp [1 tbsp] olive oil over a medium-high heat
Once hot, add the salmon fillets, skin-side down
Season with a pinch of salt and cook for 6-7 min or until cooked through, turning once
Note: Please make sure you cook your fish thoroughly (until piping hot!) as cooking equipment varies
Meanwhile, drain and rinse the canned lentils
Trim, then roughly chop the spring onions
Heat a separate large, wide-based pan (preferably non-stick) with 1 tsp [2 tsp] olive oil over a medium heat
Once hot, add the green beans and cook for 1-2 min
Add the drained lentils and spinach and cook for 2-3 min or until warmed through and wilted
Meanwhile, cut the lemon[s] in half
Combine the Dijon mustard, juice of 1/2  lemon, 2 tbsp [4 tbsp] olive oil and 1 tbsp [2 tbsp] cold water in a small bowl with a pinch of salt and pepper – this is your Dijon dressing
Add the chopped spring onion to the lentils and cook for 1 min further
Remove the pan from the heat and add the Dijon dressing – these are your dressed lentils
Cut the remaining lemon into wedges
Serve the salmon over the dressed lentils
Garnish with the pumpkin seeds and a lemon wedge