Sweet and Sour Salmon Fillets on a Bed of Lentils

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 709 Kcal, 46g Protein, 54g Carbohydrates, 31g Fat


  • 1 onion, coarsely chopped
  • 2.5 dl orange juice
  • 1 tbsp. ginger, finely grated
  • 300 g lentils
  • 5 dl vegetable bouillon
  • salt and pepper to taste
  • 200 g tomatoes on the vine, cut in half
  • 0.75 tsp. salt
  • oil to fry
  • 4 slices organic salmon fillets (approx. 140 g each)
  • pepper
  • 1.5 dl balsamic vinegar
  • 2 tbsp. sunflower oil

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  • Bring the orange juice, vinegar and ginger to the boil and reduce to half the amount. Put the reduction to one side. Heat the oil, sauté the onions, add the lentils and continue sautéing, pour in the stock, bring to the boil. Cover and simmer over a medium heat for approx. 40 mins. Add the tomatoes, season.
  • Heat the oil in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins. on each side, season.

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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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