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Lentil quinoabowl with grilled salmon and vegetables
Lentils with quinoa, asparagus, cherry tomatoes, salmon and Greek yogurt.
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Ingredients
Directions
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Heat a grill pan without oil or butter. Mix the oil with asparagus tips and tomatoes and season with salt and pepper.
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Grill the vegetables 4 min. Regularly. Remove from the pan and keep warm under aluminum foil.
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Meanwhile, mix the oil with the Dutch mussel and fish spices.
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Brush the salmon fillet with the herb oil and sprinkle with salt and pepper. Gril 4 min. Halfway.
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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.
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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.
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Divide the salmon into pieces and spread with the grilled vegetables over the lentil quinoabulgur mixture. Serve with the yogurt.
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Nutrition
675Calories
Sodium8% DV200mg
Fat51% DV33g
Protein68% DV34g
Carbs18% DV54g
Fiber56% DV14g
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