Paprika salmon with colourful veg & lentils

Hey guys! So for a bit of a change I am sharing one of my favourite lunch/dinner recipes with you, which is super easy and probably one of the most nutritious meals you can have. It is also one of my favourites because it contains a great balance of complex carbs, protein, healthy fats and lots of micronutrients. The meal is paprika salmon served on a bed of lentils with green vegetables and roasted carrots.

Salmon, being the primary source of protein in this dish, is also an excellent source of those all-important omega 3 fatty acids (EPA and DHA). These types of fatty acids have been known to reduce inflammation, support cell function and decrease risk of diseases such as heart disease. It also contains essential B vitamins as well as potassium; essential for heart health. I love topping my salmon with paprika which helps aids digestion.

For my carbs I have used puy lentils- I use Merchant Gourmet lentils because all you need to do is heat them up! Super quick and super easy 🙂 Lentils are great for stabilising blood sugar levels, good for digestive health and they’re also a good source of soluble fibre.

Finally we have our micronutrients; which are our vitamins and minerals essential to our diet. I always take dinner time as a prime opportunity to add a whole load of vegetables… with this dish I have added broccoli, asparagus and rainbow carrots. Good sources of dietary fibre, vitamin C, folic acid, potassium and other antioxidants.

So for the recipe:

Ingredients (serves 1)

  • 1 salmon fillet
  • 125g of Merchant Gourmet puy lentils
  • 6 asparagus tips
  • 1/2 cup og chopped broccoli
  • 6 baby heritage rainbow carrots
  • 1 tablespoon of olive oil
  • 1 teaspoon of paprika

Method

  • Preheat the oven to 180 degrees celsius.
  • Wrap your salmon fillet in baking paper after sprinkling your paprika on top. Seal the ends of the baking paper by folding it over. This will take 20 minutes to cook.
  • In a baking tray, cover your baby rainbow carrots in olive oil and roast in the oven for 10 minutes, turning them halfway through.
  • Boil your green veg in boiling water, 5 minutes before your salmon and carrots are ready.
  • I usually boil my veg for 3-4 minutes but you may prefer to boil them for more or less time.
  • Pour your portion of lentils into a bowl and heat in the microwave for 1 minute 30 seconds.
  • Remove your salmon and carrots from the oven when ready and serve up with the green veg.
  • Enjoy!

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Harissa Halloumi with Pomegranate Tabbouleh

 

Hey guys! I mentioned in a few posts back that I wanted to start sharing some more savoury (lunch and dinner) recipes with you all in addition to all my healthy bakes… so here we are! I am always looking for recipe inspiration and I have recently started experimenting with HelloFresh and their Flavour Generator which is available through their website. Now I can be quite fussy with my dinners as I don’t eat meat however, I do eat fish and I am not fussy when it comes to veggie foods so I found it helpful to adapt some of their ideas…

So how do you use the recipe Flavour Generator…? EASY! Firstly, decide what type of meal you fancy- this can be: British, Mexican, Italian, Indian or Middle Eastern Food and then choose what your taste buds are telling you to! The Flavour Generator offers anything from: spicy, sweet, herby or tangy and generates a recipe based on your decision. So like I said I can be quite fussy so I often change a chicken fillet to a cod fillet or meat sausages for veggies sausages and sometimes you end up with a veggie recipe anyway! But the recipe that was generated for me today really didn’t need adapting too much at all!

Today I am going to share with you: Harissa Halloumi with Pomegranate Tabbouleh

This recipe is a well balanced meal made up of complex carbs, protein, healthy fats, veg and spices- all of which are essential to our wellbeing.

Below is the list of original ingredients- the only thing I didn’t use it the yoghurt and I also added some black beans and steamed broccoli- but this was personal preference! This recipe will serve 2 people…

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Method

  • Bring a pot of water to the boil (amount specified in the ingredient list) and grate a little of the lemon zest. Pour the bulgur wheat into the boiling water and add your lemon zest and a pinch of salt. Place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into your wheat.
  • Peel and finely chop the onion and roughly chop the parsley. Cut the tomato in half, squeeze out and discard the liquid centre and roughly chop the remaining flesh.
  • Mix the yoghurt with a dash of lemon juice and a pinch of salt and pepper.Once your bulgur wheat is ready, add a splash of olive oil, a squeeze of lemon juice, your onion, tomato, two-thirds of your parsley and mix together. This is your tabbouleh.
  • Slice the halloumi widthways into ½cm slices.
  • Coat your halloumi with the harissa spice mix. Heat a frying pan on mediumhigh heat with a splash of olive oil. Once hot, add your halloumi and cook until just golden on each side. Tip: Don’t overcook the halloumi, it’s much better when it’s golden but slightly squidgy!
  • Serve your halloumi with your tabbouleh and sprinkle the pomegranate seeds over the top with your remaining parsley. Drizzle with your yoghurt dressing and fill your boots!
For more recipe ideas head over the Flavour Generator  !

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