Pesto Salmon warm salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Pink Salmon (fish), 120 grams (remove) Butternut Squash, 1 cup, cubes (remove) *Potato, raw, 1 small (1-3/4" to 2-1/2" dia.) (remove) *Pesto Light, 1 tbsp (remove) Lentils, 25 grams (remove) Spinach, fresh, 1 cup (remove) *Rapeseed Oil tblsp, 0.3 tbsp (remove)
- cook lentils as per instruciton (in water 15-20 mins)
- boil potato in cubes for 10 mins.
- place onion and butternut squash cubes in oven tray, drizzle the oil, roast for 5 mins in warm oven.
- brush the salmon with oil, place on top of roasted vegs, roast for 10-12 mins
- remove salmon for plating, mix all other ingredients together, then serve with fish on top!
Serving Size: 1 portion, multiply for more servings
Number of Servings: 1
Recipe submitted by SparkPeople user LISEIGHT.
- boil potato in cubes for 10 mins.
- place onion and butternut squash cubes in oven tray, drizzle the oil, roast for 5 mins in warm oven.
- brush the salmon with oil, place on top of roasted vegs, roast for 10-12 mins
- remove salmon for plating, mix all other ingredients together, then serve with fish on top!
Serving Size: 1 portion, multiply for more servings
Number of Servings: 1
Recipe submitted by SparkPeople user LISEIGHT.
Nutritional Info Amount Per Serving
- Calories: 527.1
- Total Fat: 16.1 g
- Cholesterol: 82.4 mg
- Sodium: 280.6 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 12.7 g
- Protein: 40.6 g
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