Coconut Curry Lentils & Salmon
Lentils are the star of the show in this high-protein, savory seafood dish. You’ll enjoy the comforting rich, creamy texture of the sauce that pairs perfectly with the earthy lentils, seared salmon, and warm spices. This recipe is ready to go in less than 30 minutes!
Equipment
Ingredients
- 23 oz store-bought, ready-cooked lentils, drained
- 2 TB curry powder
- 4 TB double-concentrated tomato puree
- 14 oz can full-fat coconut milk
- 7 oz green beans, trimmed and cut into thirds
- 7 oz baby spinach
- Drizzle olive oil
- 4 salmon fillets, skin on (we use Wild Pastures seafood)
- Sea salt
- Freshly ground black pepper
Instructions
- Place the lentils, curry powder, tomato puree, coconut milk, and green beans into a large, non-stick pan or wok over high heat. Once boiling, add the spinach and continue to cook until the spinach wilts in.
- Reduce the heat and leave to simmer gently until the coconut milk thickens and reduces, and is completely free of excess liquid. Season with salt and pepper.
- Meanwhile, heat the olive oil in a large, non-stick pan over high heat. Season the salmon on all sides, and place into the pan skin-side-down. Cook until the skins are crispy, then flip the fillets over to cook on all sides, until done to your liking.
- Divide the coconut lentil mixture between four plates and top with the salmon, crispy skin side-up.
Nutrition
Serving: 1gCalories: 730kcalCarbohydrates: 52gProtein: 51gFat: 41gSaturated Fat: 18gSodium: 180mgFiber: 12gSugar: 7g