Salmon with Lentil Vegetable

Ingredients

• 300 g Puy lentils
• 200 g baby spinach
• 1 large stalk leek
• 1 onion
• 4 tbsp rapeseed oil
• 100 ml dry white wine
• Salt
• Pepper (freshly ground)
• 1 tsp pear syrup
• 1 tbsp white balsamic vinegar
• 4 salmon fillets (about 150 g each)
• 2 tbsp lemon juice
• 150 g cherry tomatoes

Instructions

1. 1.

   Rinse the lentils in a sieve and cook them for about 20 minutes in approximately 600 ml unsalted water until al dente. Drain and set aside.

2. 2.

   Wash, dry and spin the spinach. Cut the leek lengthwise into halves, wash, trim and slice into ~1 cm strips. Peel and finely chop the onion. Sauté the onion in 1 tbsp oil until translucent, then add the leek and cook briefly. Deglaze with wine and let it reduce. Add lentils and spinach, mix, remove from heat, season with salt, pepper, pear syrup and balsamic vinegar, cover and keep warm.

3. 3.

   Wash the salmon, pat dry, season with salt and pepper, drizzle with lemon juice. In hot oil, sear each side for 2-3 minutes. Sauté cherry tomatoes until softened.

4. 4.

   Plate the lentil vegetable with the salmon fillets and tomatoes together.