This Grilled Salmon & Lentil Delight Dish is rich in omega-3 fatty acids from the salmon, which are essential for mitochondrial membrane integrity and function, promoting better energy production at the cellular level. The brown lentils and vegetables provide a wealth of antioxidants and fiber, helping to reduce oxidative stress and support digestive health, both of which are crucial for maintaining optimal mitochondrial performance. Additionally, the fresh basil and lemon juice offer anti-inflammatory properties and essential vitamins, further enhancing the body’s ability to produce energy efficiently.
Simple and, easy to make, great as energy boosting lunch or late Summer evenings.
Microbiome-Boosting Lentil & Oven-Roasted Salmon & Tahini Drizzle
Ingredients:
Serve 2-4 people
- 2 Salmon Fillets
- 6 cherry tomatoes
- 1 Juice of lemon
- 2 tbsp Olive oil
- 1 tsp fresh dill – chopped ( or dry dill )
- Himalayan salt and fresh ground black pepper
- 1 organic carrot ( shaved )
- 1/2 sweet red bell peppers
- a half cup of Brown Lentils ( 100g )
- 4 florets of Broccoli ( use some of the stems too )
- Handful of fresh dill, chopped
- Fresh basil leaves, chopped and, the dressing optional
Tahini Olive Bliss Dressing:
- 1 tbsp tahini
- 2-3 tbsp extra-virgin olive oil
- 1-2 tbsp gluten-free soya sauce – Kikkoman brand
- 1/2 half squeezed juice from fresh lime
- 1 tsp maple syrup or organic honey (optional)
- 1 or 2 tbsp water (adjust for desired consistency)
- Pinch of salt & fresh ground black pepper to your taste
Instructions:
1. Marinate the Salmon:
In a small bowl, whisk together the olive oil, lemon juice, and fresh dill. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well-coated. Cover and refrigerate for at least 30 minutes before cooking.
2. Cook Brown Lentils:
Rinse the brown lentils under cold water. In a medium saucepan, combine the lentils and water, vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 20 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and season with salt and pepper to taste. Cool it down for about 20 mins before serving.
3. Baked Salmon
Preheat your grill to medium-high heat. Place the salmon fillets on a baking sheet lined with parchment paper, skin side down, along with the halved cherry tomatoes. Bake in the preheated oven for 20-25 minutes covered with a foil to maintain a moisture of the salmon and until the salmon is opaque and flakes easily with a fork.
4. Assemble the Dish:
Choose a bigger serving plate as serving platter and, place the lentils at the bottom. Then, add red bell pepper, gentle steamed broccoli cut in a small pieces, shaved carrots. Then, cut both salmon in the medium chunks to spread around the dish. Garnish with cherry tomatoes and freshly chopped basil leaves and, the tahini dressing.
Serve immediately and enjoy this nutrient-packed, gut healthy and mitochondria-boosting meal!
Enjoy this delicious meal!
Julia