It's "Tasty Tuesday", where every week we bring you new, fresh, local, healthy recipes and food tips. Find out what is in season, and what will keep you fuelled during and after your work outs!
I've had to take a lot of meals with me on the go lately because it's so hard to find restaurants that cover all of my restrictions! And I realized while i usually make this dish to look all fancy, plated like above, it can also be chopped up, put in a container, and off I go!
Make Your Meal Even Healthier Tip:
I modified this from a recipe I used to make in university, to make sure it was dairy-free. But if you eat dairy, make sure you use a good greek yogurt. Also feel free to add more spinach or substitute the fish for another protein source. These lentils are great for you!
Click through for recipe!...
Makes 1-2 servings
(Double for more people)
INGREDIENTS:
- 1/2 cup of dry lentils (green or puy)
- 1 or 2 large cloves of garlic, quartered with skin on
- 2 tbsp EVOO
- large handful of spinach, roughly chopped
- 1 medium sized salmon fillet
- 1/2 cup dairy free (greek style) yogurt (UNFLAVOURED)
- salt and pepper
INSTRUCTIONS:
Preheat oven to 425.
Place the lentils in a saucepan and cover with water, and add the garlic and a tablespoon of the olive oil.
Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the lentils are just soft.
While the lentils are cooking, cover the salmon with a small amount of olive oil, and some salt and pepper, then seal in either tin foil or a parchment poaching bag. Placing on a baking sheet to avoid any leaks.
(you can also spritz the salmon with a bit of lemon before sealing it if you would like).
Bake for approximately 15mins, checking to see if cooked through (depending on the thickness, some parts may finish quicker than others). Remove from oven when done.
Drain the lentils, remove the garlic skins and place the garlic in a small bowl and mash.
Wipe down the saucepan, or rinse, to remove sediment from the lentils, then on medium heat, place the remaining olive oil in the pan.
Add the spinach leaves and cook until wilted, then add the lentils, and the garlic, and some salt and pepper, mixing until combined.
Stir in the yogurt and taking the pot off the heat right away (you don't want it to separate).
Plate the lentil mixture and then serve the salmon on top!
If you're going to mix it like below, remove the skin from the salmon and chop into chunks, stirring to combine it all.
Enjoy!
Let us know if you make this recipe by posting it on instagram or twitter and using the #LiveBarreLife hashtag! And if there are any specific meals, fruits, veggies, or meats, you'd like to see on the blog!
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photos and recipe by: Christine McAvoy
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