Crispy Skin Salmon & Romesco Lentils

with Sweet Peppers & Lemon Yogurt

40 MIN

2 Servings

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From the Test Kitchen

This bright, flavorful dish features crispy, shawarma-seasoned salmon fillets served over a bed of romesco-dressed lentils, tossed with onion and sweet peppers. It's all topped with a cooling, zesty lemon yogurt and a garnish of fresh mint.
17 green SmartPoints® per serving
6 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Green Lentils
4 oz Sweet Peppers
2 cloves Garlic
1 Red Onion
1 Lemon
1 bunch Mint
3 Tbsps Romesco Sauce (Contains Almonds)
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Pick the mint leaves off the stems. Quarter and deseed the lemon. Peel 2 cloves of garlic; roughly chop one clove. Using a zester or small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and as much of the garlic paste as you'd like. Season with salt and pepper.

2 Cook the vegetables

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened.

3 Cook the lentils

To the pot of cooked vegetables, add the lentils and 3 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 16 to 18 minutes, or until thickened and the lentils are tender. Turn off the heat and stir in the romesco sauce. Taste, then season with salt and pepper if desired.

4 Cook the fish & serve your dish

Once the lentils have cooked about 5 minutes, pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked fish with the finished lentils. Top the lentils with the lemon yogurt. Garnish with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.