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Salmon with lentil salad
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
DeliRec
@delirec- Ingredients
- Recipe
- Salmon Loin250 g
- Dried rosemary1 tablespoon
- Dried thyme1 tablespoon
- Dried Oregano1 tablespoon
- Sweet paprika1 tablespoon
- Dehydrated Garlic1 tablespoon
- Lentil1 cup
- Italian Zucchini1 unit(s)
- Sicilian lemon1 unit(s)
- Almonds (1/2 cup)8 tablespoon
- Dill1 tablespoon
- Olive oil to taste
- Salt to taste
- Pepper to taste
- Place the lentils in a pot and cover with 3 cups of water. Bring to a boil over medium heat and, when it boils, let it cook for approximately 20 minutes. Drain and transfer to a bowl to cool. Tempere with the Sicilian lemon broth, olive oil and salt and pepper to taste.
- Grill the zucchini cubes in the skillet with olive oil until golden. Season with salt and pepper. Reserve.
- For the herb crust, mix the olive oil with salt, pepper, paprika, thyme, oregano, rosemary and garlic to form a paste. Sprinkle over the salmon pieces.
- In the same skillet, grill the salmon steaks, with a drizzle of olive oil, over medium heat.
- Serve the lentil salad with zucchini, the salmon fillet and finish with sliced almonds and fresh dill.
- DeliRec in partnership with chef Laira Lusvordes.
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