Pescatarian

Roasted Salmon with Creamy Lentils

Name: Roasted Salmon with Creamy Lentils
Total time: 25 min
Yield: 1
Ingredients: 135g skinless salmon fillet; salt and pepper; 1 tsp olive oil; 1 carrot, peeled and finely chopped; ½ onion, peeled and finely chopped; ½ leek, finely chopped; 85g cooked lentils; 1 small bunch parsley, chopped; 2 tsp low-fat crème fraîche

25 mins

Ingredients

serving

1 serving

135g skinless salmon fillet
salt and pepper
1 tsp olive oil
1 carrot, peeled and finely chopped
½ onion, peeled and finely chopped
½ leek, finely chopped
85g cooked lentils
1 small bunch parsley, chopped
2 tsp low-fat crème fraîche

Method

Preheat the oven to 200ºC. Lay the salmon on a baking tray, season with salt and pepper and roast for 10-15 minutes or until cooked through.

Meanwhile heat the oil in a saucepan, add the vegetables and fry gently for 8-10 minutes until softened. Add the lentils and a splash of water, cook for 5 minutes then remove from the heat and stir through the parsley and crème fraîche. Season to taste and serve with the salmon.

Tips

This recipe uses ready-cooked lentils for ease and speed, but you can cook your own if you’d prefer using one-third the amount of cooked lentils. Pour the uncooked lentils into a pan of water, bring to the boil then reduce to a simmer and cook for 25 minutes or according to packet instructions.