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
1 red pepper
3 sun-dried tomatoes chopped small
30g black olives
180g lentils in water (drained)
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.
BSc Sports Science, Women’s Fitness Specialist and Personal Trainer