Baked salmon with lentil salad and warm tomatoes

Photo: Hanne Fjeldheim Dale

20-40 MINUTES EASY

A tasty, colourful and nutritious lentil salad with salmon recipe - perfect everyday food

Ingredients

servings

- 500 g 1 Salmon fillets
- 0.5 teaspoon 1 pepper
- 0.5 teaspoon 1 Pepper
- Sweet potatoes, diced
- Cherry tomatoes, halved
- 1 tablespoon 1 rapseed oil
- 0.5 teaspoon 1 Provence herbs
Lentil Salad
- little gem lettuces, finely chopped
- 2 tins 1 brown lentils, drained and rinsed

Dice the sweet potato and slice the tomatoes in two. Place on a baking sheet or in an oven-proof dish, then pour over the rapeseed oil and sprinkle with pepper and Provence herbs.
Season the salmon fillets with pepper and place them on the sheet beside the vegetables.
Bake the salmon and vegetables in the oven for 18-20 minutes.
Boil the green beans for around 1 minute.
Finely chop the little gems and place in a large bowl.
Rinse the lentils in cold water. Toss the lentils and green beans into the salad and top with the baked salmon and vegetables.