SLOVENIAN RECIPE: 
Oven-baked salmon with pumpkin puree and lentil dhal curry is an idea for lunch when we dedicate more time to preparation and want to design more restaurant-like plates.
The recipe is gluten-free and suitable for a family lunch of four.
OVEN-BAKED SALMON
INGREDIENTS:
– 500 g salmon fillet (frozen).
– Spices, e.g. pepper, parsley, minced garlic.
PROCEDURE:
1. Take the salmon out of the package and season.
2. Bake for about 15 (maximum 20) minutes at 200 degrees.
PUMPKIN PUREE WITH HAZELNUT CREAM
INGREDIENTS:
– 750 g Hokkaido pumpkin.
– Spices, e.g. pepper, curry and lemongrass.
– 250 ml of hazelnut cooking cream.
PROCEDURE:
1. Peel a pumpkin, grate it and cut it into cubes.
2. Season with pepper, curry and lemongrass.
3. Bake at 180 degrees for 20 minutes.
4. Blend along with hazelnut cream. Add a little water as needed.
5. Bring to a boil to serve as a warm side dish.
TIPS:
– Instead of hazelnut cooking cream, you can use soy or coconut cream or cow’s cooking cream.
LENTIL DHAL CURRY
INGREDIENTS:
– 200 g red lentils.
– 400 ml coconut milk (canned).
– 3 dried chillies.
PROCEDURE:
1. Wash the red lentils and put them in a pot together with the coconut milk.
2. Add three dried chillies.
3. Cook until the lentils are cooked (about 20 minutes or according to the instructions on the packaging).
NUTRITIONAL VALUE:
– Energy value 1,989 kcal.
– Fats 71.6 g (of which saturated fats 3.6 g).
– Carbohydrates 192.8 g (of which sugars 19.7 g).
– Dietary fiber 18 g.
– Protein 166.2 g.
