Salmon & soya bean salad
By Hobbykoch ·
Packed with the kind of fat that is good for you, this makes a light yet still satisfying meal
- Servings
- 2
- Prep time
- 15 Min.
- Cook time
- 10 Min.
- Total time
- 25 Min.
Ingredients
- 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)
- 200g frozen soya beans defrosted
- zest and juice 1 lemon
- 2 tbsp flax seed oil (we used granoVita)
- 250g pouch Puy lentils
- small bunch spring onions sliced
- 2 poached salmon fillets skin removed
Instructions
Step 1: Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
Step 2: Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
Step 3: Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.
Nutrition facts
per serving
| Energy | 618 kcal |
|---|---|
| Fat | 30 g |
| of which saturates | 5 g |
| Carbohydrates | 41 g |
| of which sugars | 6 g |
| Fiber | 14 g |
| Protein | 49 g |
| Salt | 1.5 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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