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Receta Salmon Fillet Wrapped In Prosciutto With Herby Lentils, Spinach And Yogurt
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Ingredientes
- 9 ounce lentils
- 4 x 8 ounce salmon, fillets, skinned and pin-boned
- Â Â salt, and, freshly grnd black pepper
- 8 slc prosciutto
- 4 Tbsp. extra virgin olive oil
- 1 x lemon, juiced
- 2 x good handfuls of mixed herbs, (flat-leaf parsley,basil,mint), minced
- 3 lrg handfuls spinach, minced
- 7 ounce plain lowfat yoghurt, lightly seasoned with salt and pepper
Direcciones
- Preheat the oven to 425 degrees F.
- Put the lentils into a pan, cover with water, bring to a boil and simmer till tender.
- Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices.
- Leave some of the flesh exposed.
- Drizzle with extra virgin olive oil and roast in the oven for around 10 min till the prosciutto is golden brown.
- Feel free to cook the salmon for less time if pinker is to your liking.
- Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and extra virgin olive oil.
- Just before serving, stir the herbs and spinach into the lentils on a high heat, till wilted.
- Place on plates with the salmon and finish with a drizzle of lightly seasoned yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 849 | |
| Calories from Fat 414 | 49% |
| Total Fat 46.25g | 58% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 161mg | 7% |
| Potassium 1520mg | 43% |
| Total Carbs 41.35g | 11% |
| Dietary Fiber 19.7g | 66% |
| Sugars 3.8g | 3% |
| Protein 64.58g | 103% |
