Name: Family-Size Vancouver Salmon Bowl with Lentils
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Ingredients: 900 g salmon fillets; 400 g cooked green lentils; 300 g baby spinach; 150 g cherry tomatoes, halved; 1 cucumber, sliced; 1 red onion, thinly sliced; 60 ml olive oil; 2 tbsp soy sauce; 1 tbsp Dijon mustard; 2 cloves garlic, minced; Juice of 1 lemon; Salt and black pepper, to taste; 1 tsp smoked paprika; Fresh dill, for garnish; 100 g feta cheese, crumbled (optional); 1 avocado, sliced (optional)

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Family-Size Vancouver Salmon Bowl with Lentils

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Dive into the delightful flavors of Vancouver with this fragrant family-size salmon bowl, perfectly paired with nutritious lentils. It’s layered with a variety of spices and simple, wholesome sides that make a meal everyone will adore. This dish isn't just about assembly; it invites creativity! Feel free to customize the sides to suit your family's tastes, adding your twist to this delicious and healthy centerpiece.

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Prep Time 20

Cook Time 30

Total Time 55

Servings: 6

Course: North America

Cuisine: Canadian

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

900 g salmon fillets
400 g cooked green lentils
300 g baby spinach
150 g cherry tomatoes, halved
1 cucumber, sliced
1 red onion, thinly sliced
60 ml olive oil
2 tbsp soy sauce
1 tbsp Dijon mustard
2 cloves garlic, minced
Juice of 1 lemon
Salt and black pepper, to taste
1 tsp smoked paprika
Fresh dill, for garnish
100 g feta cheese, crumbled optional
1 avocado, sliced optional

Equipment

Large mixing bowl
Baking tray
Chef's knife
Griddle or frying pan
Measuring cups and spoons
Grater for cheese

Method

In a large mixing bowl, combine olive oil, soy sauce, Dijon mustard, minced garlic, lemon juice, smoked paprika, salt, and black pepper.
Add the salmon fillets to the marinade, ensuring each piece is well-coated. Let it sit for 15 minutes to absorb the flavors.
Preheat your oven to 200°C (400°F).
Place the marinated salmon on a baking tray lined with parchment paper. Bake for 15-20 minutes, or until the salmon flakes easily with a fork and is opaque in the center.
While the salmon is baking, heat a frying pan over medium heat. Add the baby spinach and sauté for about 3-5 minutes until wilted. Set aside.
On a large serving platter, layer the cooked lentils, sautéed spinach, cherry tomatoes, cucumber, and red onion.
Once the salmon is done baking, place it on top of the salads and vegetables.
Finish with fresh dill and, if using, crumbled feta cheese and sliced avocado.
Enjoy the bowl warm, allowing everyone to serve their portions family-style.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 35gFat: 18gSodium: 600mgPotassium: 950mgFiber: 12gSugar: 4gVitamin A: 2200IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Feel free to switch out the salmon for another fish like trout or even grilled chicken for a different flavor profile!
If you want to enhance the bowl, try adding quinoa or roasted sweet potatoes as a base.
Store leftovers in an airtight container in the fridge for up to 3 days; gently reheat the salmon in the oven or enjoy it cold as a salad topping.
Don't hesitate to get creative with your favorite veggies or dressings! Happy cooking!

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Family-Size Vancouver Salmon Bowl with Lentils