FISH, LENTIL & SPINACH SALAD

INGREDIENTS

  • 250g butternut pumpkin, peeled, cut into pieces
  • Olive oil cooking spray
  • 500g white fish fillets, halved lengthways
  • 2x 400g can lentils, drained, rinsed
  • 4 medium tomatoes, cut into wedges
  • 150g baby spinach
  • 1½ tablespoons red wine vinegar

METHOD

1.Preheat oven to 200°C. Place pumpkin on a baking tray. Spray with oil. Bake for 15 minutes or until tender.

2. Meanwhile, spray a non-stick frying pan with oil. Add fish and cook over medium-high heat for 6-7 minutes or until just cooked through.

3. Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl. Toss to combine.

4. Serve with fish fillets and lemon wedges.

Enjoyed this recipe? Share it with your community
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on reddit
Share on email
Share on print

Would like personalised nutrition advice?

All of our recipes have been designed or sourced by the Optimum team of accredited Dietitian's. For your own healthy and nutritious meal plan, speak to us today about our Dietetics services.

More Tasty Healthy Recipes

Our team actively contribute, the latest health tips, exercises routines and healthy recipes to support your life’s health journey.

Connect with Optimum for Offers & Updates

Optimum Health Solutions

Enabling you to live life to the fullest.

Any health advice provided on this website is of a general nature only. Any action taken by any individual should be undertaken with appropriate and individual health guidance by a qualified health professional.

© 2021 Optimum Health Solutions | Privacy Policy
Website by Sling Digital