Salmon with Mango and Lentils
Treat yourself to a salmon dinner and make it a special one with mango and lentils. You can easily freeze this dish as salmon is preserved really well in the freezer. I like to make this dish when I feel like my body is calling out for healthy fats and some major fiber!
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 20 minutes
Nutritional info per serving:
- Calories: 315
- Fat: 9 grams
- Protein: 30 grams
- Carbs: 26 grams
Ingredients:
- Olive oil
- 2 large salmon steaks, cut in half to make 4 even pieces
- 1 tbsp. soy sauce
- 1 tsp. sweet chili sauce
- 2 cups cooked brown lentils (I used canned ones, so much easier!)
- 1 ripe mango, skin removed, flesh cut into small chunks
- 4 fresh mint leaves, finely chopped
Method:
- Drizzle some olive oil into a non-stick fry pan and place over a medium heat.
- Add the salmon pieces to the hot pan skin-side down and cook for 2 minutes on each side or until just cooked through.
- Pour the soy sauce and chili sauce over the salmon.
- Divide the lentils between your 4 containers, add the mango to each container, then place a piece of salmon on top, finish by sprinkling each pieces of salmon with the fresh mint.
- Cover the containers and place into the fridge or freezer until needed!
