Crispy Salmon, Lentil & Walnut Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 1


  • 1 teaspoon extra-virgin olive oil
  • 1/4 red onion finely diced
  • 1/2 carrot diced
  • 1.5 tablespoon walnuts roughly chopped
  • 1/4 cup lentils drained and rinsed
  • 1 cup baby spinach
  • 1/2 lemon juice and zest
  • 100 g salmon fillet
  • salt & pepper to taste


  • Heat oil in a medium skillet pan over a medium-high heat. Add in onion, carrot and walnuts and cook for 3 minutes, until onion softens.
  • Stir through the lentils for 1 minute, then add in the spinach leaves and stir through until mixture is well-combined.
  • Remove from the heat and season with a little salt and pepper. Squeeze in half the lemon juice, stir through and serve salad on plate.
  • Place the pan back over the heat and add in the salmon fillets, skin down. You may need to drizzle a little oil in the pan if it has become a bit dry. Season the salmon with salt and pepper and cook on one side for 4 minutes, or until golden. Flip and repeat on the other side until cooked to your liking.
  • If your pan has a lid, place it on for the duration of cooking as this will steam the salmon a little quicker.
  • Plate up the salmon with the salad and remaining wedge of lemon and serve.
Keyword Gut Health

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.