Library
Athletic Recovery

Crispy Skin Sockeye Salmon with Braised Lentils & Blood Orange

Balances gamey richness with earthy lentils and sharp citrus. A high-protein powerhouse designed for post-training recovery.

Prep 10m
Cook 15m
Serves 2
Rachel's 9/10
£7.85 /portion
gluten-free dairy-free high-protein omega-3 recovery quick
High Protein (>50g) High Fibre (>15g) High Omega-3 (>2g)
645 kcal
Protein 59g
Fat 29g
Sat 4.5g Omega-3 2.8g
Carbs 34g
Fibre 16g Sugar 6g
Fibre 16g
Sugar 6g
Sodium 480mg
Vitamin A 85%
Vitamin C 120%
Vitamin D 120%
Vitamin K 500%
Vitamin B6 65%
Vitamin B12 350%
Folate 70%
Iron 40%
Calcium 15%
Magnesium 35%
Potassium 30%
Zinc 25%
Selenium 100%
Servings
2

Ingredients

Protein

  • 400g LEAP MSC Sockeye Salmon Side

Fresh

  • 480g Cooked Lentils
  • 160ml Chicken Bone Broth
  • 200g Cavolo Nero
  • 50g Shallot — diced
  • 10g Dill
  • 2 Blood Oranges — juiced & segmented

Pantry

  • 15ml Olive Oil
  • 3g Fennel Seeds
  • 5g Dijon Mustard

Method

01

Pat salmon skin completely dry with paper towel. Rinse lentils. Dice shallot. Juice one blood orange and segment the other.

Dry skin is the secret to a crispy sear. Don't skip this.
02

Heat olive oil over medium. Sauté shallot and fennel seeds until fragrant (2 min). Add lentils and bone broth. Reduce until liquid is nearly absorbed.

The lentils should be creamy, not soupy.
03

Layer cavolo nero on top of lentils. Cover and steam for 2 minutes. Stir in blood orange juice, dijon mustard, and torn dill.

04

Heat a separate pan on high. Place salmon skin-side down. Press gently for first 30 seconds. Cook 4–5 minutes until skin is glass-crispy. Flip and cook 30 seconds. Rest.

Medium-rare. The carry-over heat will finish it.
05

Spoon braised lentils onto plates. Lay salmon skin-side up on top. Arrange blood orange segments. Finish with a few fronds of dill.

Modern European · dinner