Lentil salad with citrus samon and quinoa

Main Dish
4 servings
20 min
18 min
a complete natural food meal.


Number of serving: 4

Ingredients for marination of citrus salmon:

450 gm Fresh Atlantic salmon fillet

2 tbsp lime juice

zest from one lime

1 tbsp finely chopped parsley

1.5 tsp minced garlic

salt and black pepper

1tbsp olive oil (optional)

Ingredients for Lentil salad:

1 can lentils, drained

1 cup chopped spinach

1 cup grated carrot

1/3 cup raisins

1/3 cup sunflower seeds

1 cup diced Havarti or Gouda Cheese

1 tbsp evoo

1 tbsp tamari sauce ( soy sauce)

1 tsp minced ginger

freshly ground black pepper

To serve

1.5 cup cooked quinoa


  • Combine all the marination ingredients except for Salmon in a shallow dish. Mix them together with a fork and add salmon, assuring the fillets are well coated by the marinade (not like me who just dumped it on top) Cover and let sit for 15 minutes at room temperature.
    Mean while, In a small cup combine the dressing ingredients for lentil salad. In a large bowl mix remaining ingredients of salad. Toss thoroughly with dressing.

    Preheat the oven to 350 degrees F. Transfer marinated salmon to a baking tray skin side down (if there is any) lined with aluminum foil and sprayed with oil. Bake in the middle of oven for 15 minutes or until fish flakes easily with a fork.

    Divide cooked quinoa on plate, top it with lentil salad and citrus salmon.

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