BSc Sports and Exercise Science 

Personal Trainer and

Nutrition Coach 

* Results may vary from person to person 

© 2017 by Kasia Markiewicz. Proudly created with


809 Fulham road, London, SW6 5HE

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Pan-fried Crispy Salmon with Mediterranean Tomato Lentils

February 13, 2019

Olives, sundried tomatoes and crispy, pan-fried salmon, need I say more? 


This is a super quick 20-minute recipe that is so perfect when you want something fresh for dinner but don’t have long to cook. It is packed with veggies and protein, absolutely perfect for a warming winter dinner! 


I adapted this from a lovely mindful chef recipe I tried a few weeks ago. 


Ingredients: (serves 2)


2 salmon fillets

1 aubergine diced into small cubes

1 small onion chopped

200g passata 

1 red pepper

3 sun-dried tomatoes chopped small 

30g black olives

2 courgettes 

180g lentils in water (drained) 

60g spinach 

1/2 vegetable stock cube

2 tsp mixed dried Italian herbs 


What to do: 

Slice the courgette into half moons, dice the aubergine into small cubes, chop the pepper into rough pieces and chop the onion. 


In a medium sized pan heat 1 tsp oil on a medium heat and cook the onion and aubergine for 5 minutes then add the rest of the veg (pepper and courgette) and cook for a further 3 minutes until soft. 


Drain and rinse the lentils, and slice the olives and sun dried tomatoes. 


Add the passata, olives, sun-dried tomato, lentils, spinach and Italian herbs with 50ml of water and the half stock cube to the pan with the veggies. Stir and simmer for 5 minutes. 


Heat a frying pan to a medium-high heat and place the salmon fillets in the pan with a dash of oil, fry for about 3 minutes on each side until cooked through and crispy. 


Serve the salmon onto of the veggies. 

Hope you enjoy this one, I absolutely loved it and thought it really was a winner of a dinner for a cold winter evening when you don’t want to spend 40 minutes in the kitchen. 



Kasia :) 


BSc Sports Science, Women’s Fitness Specialist and Personal Trainer 


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