Lentil & Walnut Salad with Feta Roasted Salmon recipe


  • For the salmon -
  • 2 fillets of salmon
  • Olive Oil
  • Salt and Pepper
  • 30g cubed or crumbled Feta cheese
  • A teaspoon of greated lemon zest
  • A sprinkle of herbs – parsley or mint
  • For the Lentil & Walnut Salad
  • 400g can organic Puy lentils (ready cooked)
  • A handful of rocket leaves
  • 50g walnut pieces (finely chopped)
  • 1/4 teaspoon salt
  • 8 teaspoons walnut oil
  • 4 teaspoons white balsamic vinegar

Cooking Instructions

Preheat your oven to 180 degrees celcius. Place salmon on a baking try on a piece of lightly oiled baking paper

Season the salmon fillets with salt and pepper, drizzle with olive oil and sprinkle over the cumbled Feta cheese and the lemon zest. Bake in the oven for fifteen minutes or until cooked through

Drain and rinse the lentils and put them in a bowl with the finely chopped walnuts and rocket salad leaves

Whisk together the walnut oil and vinegar, season with salt and pepper and stir together well

Once the salmon is cooked, pile on a plate and eat!
Serves 2 or 1 plus lunch the next day

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