Baked salmon with warm lentil salad

As the weather turns crisp, enjoy this delicious salad full of fresh, eye-friendly ingredients.

Rich in omega-3 fatty acids and antioxidants, this little salad can help maintain the health of your eyes and reduce your risk of eye disease. It’s also perfect as we head into the cooler months.

This recipe has been reproduced from The Macular Disease Foundation’s Macula Menu E-Cookbook, with kind permission.

Ingredients

• 3/4 cup plain yoghurt
• 2 tbsp chopped chives
• 1 tbsp chopped chives
• 2 tbsp lemon juice
• 4 x 125 g skinless salmon fillets
• 2 tsp olive oil
• 1 medium red onion, finely chopped
• 2 large carrots, grated
• 2 medium zucchini, grated
• 1 x 400 g can no-added-salt lentils, rinsed, drained
• 120 g baby spinach

Method

Step 1: Combine yoghurt, chives, dill, and 1 1/2 tbsp of the lemon juice in a small bowl. Place half of the yoghurt mixture in a shallow glass or ceramic dish. Add salmon and turn to coat. Cover and set aside in fridge for 20 minutes.

Step 2: Preheat oven to 180 degrees C. Line a large baking tray with baking paper. Place salmon on prepared tray. Back for 10–12 minutes.

Step 3: Meanwhile, heat olive oil in a large non-stick frying pan over medium heat. Saute the onion for 5 minutes, or until golden. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the carrot and zucchini, and cook, stirring often, for 2–3 minutes, or until just tender. Add lentils and spinach, and cook, stirring, for 1–2 minutes, or until spinach is wilted. Stir through remaining lemon juice and season with freshly cracked black pepper.

Step 4: Serve the baked salmon on warm lentil salad with a dollop of remaining yoghurt.

A healthy diet helps your eyes – read more about eating for good eye health.