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


  • Lentils
  • 2.5 dl orange juice
  • 1.5 dl balsamic vinegar
  • 1 tbsp ginger, finely grated
  • 2 tbsp sunflower oil
  • 1 onions, roughly chopped
  • 300 g lentils
  • 5 dl vegetable bouillon
  • 200 g vine-ripened tomatoes, halved
  • salt and pepper to taste
  • Salmon
  • oil for frying
  • 4 slices salmon fillet (organic) (approx. 140 g each)
  • 0.75 tsp salt
  • pepper

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  • Lentils

    Bring the orange juice, vinegar and ginger to the boil, reduce to half the amount. Put the reduction to one side. Heat the oil, sauté the onion, add the lentils and continue to cook. Pour in the stock and bring to the boil. Cover and simmer over a medium heat for approx. 40 mins. Add the tomatoes, season.
  • Salmon

    Heat the oil in a non-stick frying pan. Fry the salmon fillets for approx. 3 mins. on each side, season.
  • Serve:

    Serve the salmon on top of the lentils, drizzle with the reduction.

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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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