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Lisa's supercharged salmon with green lentils

Lisa Snowdon is live from the Menopause Bus and she is whipping up a menopause-busting midweek meal, packed with fibre rich lentils and omega 3 rich salmon.

Supercharged salmon with green lentils

Serves: 2


2 Salmon fillets, skin on 

For the marinade:

2 tbsp olive oil

Freshly squeezed juice of 1 lime

2 tbsp soy sauce

2 tsp grated root ginger

For the green lentils: 

2 tbsp olive oil

2 shallots, finely chopped

2 carrots, finely grated

1tsp ground cumin 

Salt and freshly ground black pepper 

200g green lentils, cooked according to packet instructions 

Fresh coriander and fresh parsley, chopped

100g frozen edamame, blanched  

To serve: 3 tablespoons sesame seeds, toasted


1. In a bowl mix the oil, lime juice, soy, ginger. Add the salmon, cover and leave for 30-40 minutes. Try not to leave too much longer as the lime juice will start to cure the salmon. 

2. Cook the lentils according to the packet instructions. 

3. Heat the oil in a pan and fry the shallots until translucent. Add the grated carrots and stir for a couple of minutes. 

4. Add the ground cumin and season with salt and pepper. 

5. Drain the lentils and add to the pan with the carrot and shallot mixture and then stir through the chopped herbs.

6. Fry the salmon skin side down for 3-4 minutes on each side or until cooked through. 

7. Heat the remaining marinade and simmer for two minutes. 

8. Spoon the lentil mixture onto individual plates, spoon over the edamame then put a salmon piece on top of each. Spoon a little marinade over each salmon piece and sprinkle with the toasted sesame seeds.

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Weekdays 10am-12:30pm