Salad with Salmon and Lentils

Salmon is very versatile and easy to prepare. If you don't feel like cooking but you do want to get something special on the table, then this winter salad with salmon will suit your mood perfectly.Download theKitchen+app for hundreds of recipes for frying, baking, roasting and grilling withPhilips Airfryer.

Ingredients

Oxheart Cabbage

Leek

2cups

Orange Bell Peppers

1Tbsp

Sunflower Oil

1(400 g)

Salmon Fillet

3 1/3Tbsp

Teriyaki Sauce

1 1/2cups

Canned Lentils

1cup

SponsoredGOYA® Chick Peas

1pinch

Salt

1bunch

Spring Onion

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

Calories

422

Fat

14.0 g

Protein

34.0 g

Carbs

42.8 g

Cooking Instructions

step 1

Halve the Oxheart Cabbage (1) and cut into fine strips. Wash the Leek (1) and cut into half rings. Halve the Orange Bell Peppers (2 cups), remove the seeds and cut it into pieces. Drizzle the vegetables with Sunflower Oil (1 Tbsp) and season with Freshly Ground Black Pepper (to taste).

step 2

Place the vegetables in the Philips Airfryer basket. Divide the Salmon Fillet (1) into equal portions. Place the salmon on top of the vegetables and cover the filets with Teriyaki Sauce (3 1/3 Tbsp).

step 3

Bake the salmon with the vegetables in the Airfryer at 350 degrees F (180 degrees C) for 17 minutes.

step 4

Drain the Canned Lentils (1 1/2 cups) and GOYA® Chick Peas (1 cup) and rinse well. Cook the lentils for 5 minutes in a saucepan in water with some Salt (1 pinch) with the chickpeas until soft and drain.

step 5

Mix the lentils and chickpeas with the vegetables. Cut the Spring Onion (1 bunch) into rings and divide over the salmon. Serve the salmon with the Winter lentils and vegetable salad.