Salmon with lentils and beans

Ingredients for 2 servings:

• 100 g beluga lentils
• 350 ml salt water
• 2 tbsp butter
• 200 g beans, frozen
• 1 lemon(s)
• 2 tbsp rapeseed oil
• 2 salmon fillets
• 200 g cream
• e.g. salt and pepper
• 1 tbsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Low-carb

Add the lentils to 350 ml of salted water and bring to a boil. Then cover the pot and cook the lentils over low heat for 20-25 minutes. Meanwhile, foam the butter in a saucepan. Add the frozen beans and sauté with 100 ml of lightly salted water for 12-15 minutes until tender. Squeeze the lemon. Season the salmon with salt and pepper. Heat the oil in a pan and briefly fry the salmon on both sides. Deglaze with half of the lemon juice. Now add the cream to the pan and simmer for about 5 minutes. Season the sauce with honey, pepper, salt, and lemon juice. Drain the lentils through a sieve and divide between two plates. Arrange the beans and salmon on top of the lentils. Serve with lemon sauce, if desired.