I got into the habit of packing my own lunch when I was at university.
Before that, I was lucky enough to attend schools which had decent-to-really-good lunch schemes (as most French schools do).
And then, all of a sudden, it was all tasteless pizza and pasta and salad bars that had seen better days and were quite frankly to expensive for what it was.
So I bought myself a few Lock Lock boxes and so my love for homemade salad lunches begun.
Most of my creations over the years have been guided by the seasons and whatever I find in my fridge.
This salmon and lentil salad definitely features amongst the former.
Hearty yet healthy, packed full of good fats and vitamins, it’s a super pretty and colourful packed lunch that’ll keep you full till dinner time.
So good you won’t want to share it with salmon else (so make sure you multiply the below quantities if needed!)
Salmon + Lentil Salad (serves one)
- 60g uncooked Puy lentils
- 1/2 small white onion, peeled and finely diced
- 1 salmon fillet
- 1/2 avocado, diced
- Small handful shredded cabbage
- 1 spring onion, finely sliced
- 1/4 lime
- 1 tbsp dried cranberries
- Pinch of dried oregano
- Pinch of chilli flakes (I used Aleppo pepper)
- Salt, pepper, olive oil
1. Prepare the lentils: Place the lentils into a small sieve and rinse under running cold water. Heat up a little bit of oil in a saucepan, then did the diced onion and cook until golden. Add the rinsed lentils into the saucepan. Add 300ml water and a little pinch of salt, then bring to the boil. Simmer for about 25 min, stirring regularly until the lentils are tender. Remove from the heat and allow to cool slightly.
2. Cook the salmon: Prehwat the oven to 180 C. Place the salmon fillet in the centre of a cooking foil square. Sprinkle with salt, pepper, chilli flakes and oregano, then close the foil up to form a parcel. Place onto a baking tray and bake for 20-25 min. Allow to cool slightly, then open up the foil parcel & flame up the fish.
3. Combine the cooked lentils, flaked salmon, diced avocado and shredded cabbage onto a plate.
4. Season with lime juice and olive oil as well as salt and pepper. Top with the dried cranberries and sliced spring onion and serve immediately or pack into a lunchbox and look forward to a healthy, colourful lunch!
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