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What’s up doc? Absolutely nothing. As a matter of fact, it’s never been better!

  • 30 minutes
  • 4 servings
  • 654 calories

Ingredients

  • 28.2 oz/ 800 g carrots
  • 1 garlic clove
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup / 2 dl chopped cilantro
  • 1 1/4 cup / 3 dl red lentils
  • 14 oz / 400 g salmon fillet
  • 2 tablespoons sesame seeds
  • 2 tablespoons lemon zest
  • 1 teaspoon salt
  • 1 cup / 2 dl cooking yoghurt
  • 1/2 cup / 1 dl (100 ml) chopped mint
  • 1 teaspoon salt

Instructions

  1. Boil the lentils according to directions.
  2. Pre-heat oven to 400°F / 200 ° C.
  3. Clean the carrots and split them in half, add oil and spices. Bake in the oven for 20 minutes.
  4. Divide the salmon into cubes and mix with lemon zest, sesame seeds and salt. Add to the side of the carrots and bake for another 10 minutes.
  5. Mix yoghurt with mint and salt. Mix the carrots with the lentils and cilantro. Top the salad with salmon and the dressing.

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