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.
– 500 g salmon fillet (frozen).
– Spices, e.g. pepper, parsley, minced garlic.
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
– 750 g Hokkaido pumpkin.
– Spices, e.g. pepper, curry and lemongrass.
– 250 ml of hazelnut cooking cream.
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.
– Instead of hazelnut cooking cream, you can use soy or coconut cream or cow’s cooking cream.
LENTIL DHAL CURRY
– 200 g red lentils.
– 400 ml coconut milk (canned).
– 3 dried chillies.
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).
– 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.