Informations supplémentaires
35 min.
|
621 kcal
|
easy
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes and the carrot into small cubes. Place on a baking sheet lined with baking paper. Add a drizzle of oil, some salt and some pepper. Bake in the oven for 15-18 minutes or until tender.
2. Setup
Chop the shallot. Cut the radish into small cubes. Drain and rinse the lentils. Peel the ginger and cut it into 2-3 pieces.
3. Make the pesto
Add the ginger, dill, the juice of half a lime, half of the shallot and 1/3 2P | 1/2 3P cup of oil in a container. Use a hand blender and reduce everything to a pesto sauce.
Add salt and pepper to taste. Add 1 tsp. of sugar if desired.
4. Cook the salmon
Pat the fish dry. Season with salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the salmon for 3-4 minutes on each side.
5. Make the salad
Mix the lentils with the roasted vegetables, the radish, the remaining shallot, the honey, a drizzle of oil, some salt and some pepper. Add lime juice to taste.
6. Plate your dish
Serve the salmon with the pesto and the lentil salad. Bon appétit!
2unitSalmon Fillets
1unitCarrot(s)
2unitRadishes
1unitShallot
1unitGreen Lentils
1unitLime
1unitGinger
2unitDill
350gRed Potato(es)
1unitHoney
What you need
sheet pan, pan, strainer, hand blender, bowl
621 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
18g
28%
cholesterol
69mg
23%
fiber
10g
40%
protein
41g
saturated
4g
20%
sodium
129mg
5%
sugar
16g
trans
0g