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Photo of Poached salmon with asparagus and puy lentils by WW

Poached salmon with asparagus and puy lentils

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
2
Difficulty
Moderate
Instead of poaching the salmon you can grill it on 1 side only for 5–7 minutes or until golden and almost cooked through.

Ingredients

Skinless salmon

175 g

Dry lentils

⅓ cup(s), (puy)

Frozen green peas

½ cup(s), (60g)

Asparagus

1 bunch(es), halved

Celery

1 stick(s), finely chopped

Watercress

50 g, trimmed

Fresh dill

2 tsp, finely chopped

Olive oil

2 tsp

Vinegar

1 tsp

Lemon juice

1 tbs

Instructions

  1. Place salmon in a large saucepan of cold water over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes. Remove from heat. Cover and set aside for 2–3 minutes or until salmon is almost cooked through. Using a fork, break salmon into large flakes. Discard any dark flesh.
  2. Meanwhile, add lentils to a small saucepan of boiling water. Reduce heat and simmer for 20 minutes or until softened. Drain.
  3. Boil, steam or microwave peas and asparagus, until just tender. Drain. Refresh under cold water. Pat dry with paper towels.
  4. Combine celery, watercress, dill, salmon, lentils, peas and asparagus in a large bowl. Whisk oil, vinegar and juice in a small bowl. Season with salt and freshly ground black pepper. Add dressing to salad and toss gently to combine. Serve.

Notes

Puy lentils (also known as French-style lentils) are small dark green lentils. Find them in the dried beans aisle of most supermarkets. You can use a 400g can of brown lentils (rinsed, drained) instead of puy lentils.

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