Preparation Time: 20 minutes

Cooking Time: 20 minutes
Servings: 3

125-150 Gram Skinned Salmon

1 Tsp. extra-virgin coconut oil

1 Tsp. Ground turmeric

1/4 Juice of a lemon

To get the hot celery

1 Tsp. extra-virgin coconut oil

40 G Red onion, finely chopped

60 Gram Tinned green peas

1 Garlic clove, finely chopped

1 Cm fresh ginger, finely chopped

1 Bird’s eye chili, finely chopped

150 Gram Celery cut into 2cm lengths

1 Tsp. darkened curry powder

130 Gram Tomato, cut into 8 wedges

100 ml vegetable or pasta stock

1 tbsp. Chopped parsley


Heat the oven to 200C / gas mark 6.

Start using the hot celery. Heat a skillet over moderate-low heat, and then add the olive oil, then the garlic, onion, ginger, celery, and peppermint. Fry lightly for two-three minutes until softened but not colored, you can add the curry powder and cook for a further minute.
Insert the berries afterward, your lentils and stock, and simmer for 10 seconds. You might choose to increase or reduce the cooking time according to how crunchy you’d like your own sausage.
Meanwhile, mix the garlic olive oil and lemon juice and then rub the salmon. Set on the baking dish and cook 8–10 seconds.

In order to complete, stir the skillet throughout the celery and function with the salmon.

Nutrition: Calories: 515 Cal Fat: 28.51 g Protein: 148.52 g Sugar: 77.9 g