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Spicy salmon & lentils

  • 2 tsp curry paste
  • 410g can green lentils, drained and rinsed Lentils len-tilThe lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
  • 2 salmon fillets, about 175g/6oz each Salmon sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
  • 3 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • juice of 1 lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
  • 2 large handfuls baby spinach Spinach spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
  • Heat a large, lidded shallow pan over a medium heat. Tip in the curry paste and fry briefly, stirring constantly, until sizzling and aromatic. Add the lentils with about quarter of a can of water and season. Heat until simmering then lay salmon on top, skin side up.Cover and leave salmon to cook for 6-8 minutes until it feels firm when prodded.
  • While salmon is cooking, make the dressing. Mix together the olive oil and lemon juice and season well. When salmon is cooked lift it out of the pan with a fish slice and set aside. Turn the heat up, stir in the spinach and a third of the dressing and cook until the spinach has just wilted. Spoon the lentils and spinach onto two plates then sit the salmon on top. Drizzle over the remaining dressing and serve.