Salmon on a spring salad

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 461 Kcal, 28g Protein, 22g Carbohydrates, 27g Fat


  • Lentils
  • 100 g beluga lentils (beluga)
  • 0.25 tsp salt
  • water, boiling
  • Salad
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 3 tbsp hazelnut oil
  • 0.5 tsp salt
  • 1 bunch chervil, finely chopped
  • a little pepper
  • 1 bunch radishes incl. green parts, radishes quartered, 10 g of finely chopped greens
  • 300 g carrots, peeled into thin strips using a peeler
  • Salmon
  • 0.5 tbsp olive oil
  • 250 g rhubarb, cut into pieces approx. 6 cm long, cut in half
  • 400 g salmon fillets
  • 2 tbsp yacon syrup

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  • Lentils

    Simmer the lentils in boiling water over a medium heat for approx. 20 mins., drain, season with salt, set aside.
  • Salad

    Combine the lemon zest, lemon juice and oil in a bowl, season, mix in the chervil and radish greens. Add the radishes, carrots and reserved lentils, mix.
  • Salmon

    Heat the oil in a non-stick frying pan. Add the rhubarb, stir fry for approx. 2 mins. Add the yacon syrup, simmer for approx. 2 mins., mix into the salad with the resulting liquid. Heat the oil in the same pan. Fry the salmon for approx. 3 mins. on each side, serve on top of the salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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