Lentil quinoabowl with grilled salmon and vegetables

Name: lentil quinoabowl with grilled salmon and vegetables
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 el traditional olive oil; 100 g green asparagus tips; 250 g cherry tomatoes on the branch; 1 el Dutch mussel and fish herbs; 160 g salmon fillet; lemon; 75 g Greek yogurt 0%; 160 g canned lentils; 250 g chilled cooked quinoa bulgur mix

Lentils with quinoa, asparagus, cherry tomatoes, salmon and Greek yogurt.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Heat a grill pan without oil or butter. Mix the oil with asparagus tips and tomatoes and season with salt and pepper.
Grill the vegetables 4 min. Regularly. Remove from the pan and keep warm under aluminum foil.
Meanwhile, mix the oil with the Dutch mussel and fish spices.
Brush the salmon fillet with the herb oil and sprinkle with salt and pepper. Gril 4 min. Halfway.
Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit. Mix a ½ tbsp lemon juice (with 2 people) into the yogurt. Add pepper and possibly salt.
Rinse the lentils under cold running water, drain and mix in a bowl with the rest of the oil, the lemon zest and the quinoa-bulgur mix.
Divide the salmon into pieces and spread with the grilled vegetables over the lentil quinoabulgur mixture. Serve with the yogurt.