Bistro Salmon and Lentils
with Brussels Sprouts and Carrots
Bistro Salmon and Lentils
Flaky salmon served with hearty lentils, tender Brussels sprouts, and sweet carrots for a wholesome, bistro-style dinner that feels elegant and satisfying.
Ingredients
For 2 servings
- 8 ounce Brussels Sprouts
- 1 unit Carrots
- 2 unit Dijon Mustard
- 1 unit Lemon
- ½ cup Lentils
- 12 ounce Salmon
- 1 unit Shallot
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 2 tablespoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time30m
Calories676
Protein56g
Carbs62g
Fat25g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumEat FirstContains shellfish
⚠️Allergens:
🐟FishSwaps and substitutions
For a dairy-free meal, no changes are needed; to make it lower in sodium, choose a reduced-salt mustard and skip any extra salty sides. If avoiding fish, swap the salmon for roasted chickpeas or tofu, and use vegetable stock already suited to your diet.
What to serve with it
Serve with a bright green salad, crusty gluten-free bread, or extra lemon wedges to keep the meal light and fresh. A chilled white wine or sparkling water with herbs also pairs well with the savory fish and earthy lentils.
