SALMON WITH LENTILS
Steps:
- Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
- Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
- Preheat the oven to 450 degrees F.
- For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
SPICY SALMON & LENTILS
This dish is easy to cook but still packed full of flavour.
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium
SPICED LENTILS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.
Nutrition Facts : Calories 271 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 136 milligrams, Carbohydrate 30 grams, Fiber 7.5 grams, Protein 14 grams, Sugar 2 grams
SALMON AND FRAGRANT LENTILS
Salmon and lentils make a nutritional powerhouse and this is such a simple way to cook them. Stir the lentils through lightly spiced ready-cooked rice for an easy supper. With a GI of 7.8, this meal is high protein, low GI. Each serving provides 588 kcal, 41g protein, 63g carbohydrate (of which 6.1g sugars), 17g fat (of which 2.6g saturates), 11g fibre and 0.73g salt per portion.
Provided by Priya Tew
Categories Main course
Yield Serves 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes.
- Serve the lentils with the salmon.
Nutrition Facts : Calories 588kcal, Carbohydrate 63g, Fat 17g, Fiber 11g, Protein 41g, SaturatedFat 2.6g, Sugar 6.1g
SPICY LENTILS
Make and share this Spicy Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a dutch oven over medium heat and add onions, ginger, and a dash of salt& pepper.
- Cover and cook for 10 mins until soft.
- Add garlic, curry powder, cumin, coriander and cook for 1 minute.
- Add water, broth, lentils and bay leaves and bring to the boil.
- Cover and reduce heat, simmer for 2 hrs until tender and the liquid is absorbed.
- Remove bay leaves, add the yogurt and tomato puree and simmer 5 minutes until heated through.
Nutrition Facts : Calories 165.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 2.6, Sodium 145.9, Carbohydrate 25.6, Fiber 10.7, Sugar 3.7, Protein 10.5
ROASTED SALMON WITH LENTILS
A mustard vinaigrette gives this Mediterranean-inspired dish its tangy flavor. Drizzle some over a leafy-green salad, and serve it on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Heat broiler. Combine lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add onion and celery; cover, and continue cooking until lentils and vegetables are just tender, 15 to 25 minutes more. Drain, reserving cooking liquid. Transfer lentils and vegetables to a medium bowl.
- In a bowl, whisk 2 tablespoons reserved cooking liquid with vinegar, oil, mustard, garlic, and parsley; season with salt and pepper. Toss half the dressing with the lentil mixture.
- Meanwhile, season salmon with salt and pepper. Coat a baking sheet with cooking spray. Arrange salmon on sheet; broil until opaque throughout, 8 to 10 minutes. Spoon lentils onto plates; top with salmon, flaking it into large pieces, if desired. Drizzle with remaining dressing.
Nutrition Facts : Calories 484 g, Fat 23 g, Fiber 4 g, Protein 44 g
ROASTED SALMON WITH BRAISED LENTILS
Roasted Salmon with Braised French Green Lentils- a simple healthy weeknight dinner recipe!
Provided by Sylvia Fountaine | Feasting at Home
Categories main
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- (Or see notes for grilling)
- Pat the salmon dry. Make the marinade by combining all in a small bowl. Brush a little marinade on the bottom sides of salmon, place on parchment-lined sheet pan, then spoon the remaining over top, to form a thin layer. Set aside. When lentils are halfway through cooking, bake salmon in a 325 F oven for 10-15 minutes, depending on thickness. (Or grill!)
- Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 minutes. Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender. When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.
- Place a cupful of lentils in a wide shallow pasta bowl, top with the salmon and veggie of your choice, and drizzle with a little olive oil, (or leek oil, gremolata!) top with a sprig of fresh thyme. Dig in!
Nutrition Facts : ServingSize 4 ounces salmon (see Braised Lentil post for Nutrition info), Calories 245 calories, Sugar 0.1 g, Sodium 444.7 mg, Fat 15.8 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 25.4 g, Cholesterol 57.9 mg
SAUCY MOROCCAN-SPICED LENTILS
Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 16
Steps:
- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
- Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 9.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 167 mg, Fiber 11 g, Sugar 5.9 g
BAKED SALMON & LENTILS
Simple baked salmon is served with mildly-spiced lentils. A healthy and delicious dish!
Provided by Ali
Time 15m
Number Of Ingredients 10
Steps:
- Preheat broiler. Prepare a baking sheet with aluminum foil, then mist with oil or cooking spray.
- Place salmon filets on the baking sheet, and brush each with about 1 teaspoon of the oil. Season liberally with salt and black pepper. Broil for 4-5 minutes, or until cooked through. (Cooking time will depend on the thickness of your salmon.)
- Meanwhile, heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the diced red onion and saute for 2 minutes until partially cooked. Add the lentils, cumin, coriander, black pepper and salt, and stir to combine. Cook for an additional 2 minutes, or until the lentils are heated through. Remove from heat and stir in fresh cilantro.
- Serve lentils topped with the fresh salmon, sprinkled with the juice from the lemons to taste.
SALMON WITH LENTIL COUSCOUS
Sure, there are some who can't tell the difference between lentil and couscous. But those of you who are more kitchen-savvy probably know how well those 2 ingredients work together.
Provided by Vlad Popa
Categories dairy-free, Fish & seafood, Main course, nut-free, salty
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and cook it for 1 minute, stirring.
- Pour the vegetable stock and add the red lentils. If the lentils are not fully covered by the liquid, you can add some extra water. Cook the lentils according to the instructions on the package.
- Next, add the couscous and the roasted bell pepper in a small bowl. Mix, cover it with hot water and let it soak for 15 minutes.
- Mix the couscous with the cooked lentils in a bowl, and season it with salt, pepper, and soy sauce. Set aside.
- Add the red wine vinegar, honey, and crushed garlic in a bowl. Stir using a whisk. Add the salmon pieces (you should have 2 or 4 pieces, for 2 servings) and coat them with this marinade. Cover the bowl with plastic wrap and marinate the salmon for the next 30 minutes.
- Heat 1 tablespoon of oil in a skillet over medium heat, then add the salmon and cook it for 3-4 minutes per side.
- Serve the fried salmon with the lentil couscous! If you want, garnish with fresh parsley.
Nutrition Facts : Calories 732 calories, Protein 63 grams, Fat 20 grams, Carbohydrate 74 grams
SPICED SALMON WITH LENTILS
Kick your weeknight up a notch with Spiced Salmon with Lentils. This spiced salmon recipe is a quick to prepare dish that will keep things interesting!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place fish in single layer on foil-covered baking sheet. Mix mayo and seasonings until blended; spread onto fish. Refrigerate 30 min.
- Meanwhile, bring water, lentils and 2 Tbsp. dressing to boil in medium saucepan; cover. Simmer on low heat 5 min. Stir in carrots; simmer, covered, 15 to 20 min. or until lentils and carrots are tender and most of the liquid is cooked off.
- Heat broiler. Broil fish, 6 inches from heat, 7 min. or until fish flakes easily with fork.
- Stir parsley and remaining dressing into lentil mixture; spoon onto 4 serving plates. Top with fish. Squeeze lemon wedges over fish.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g
LENTILS AND SALMON
Butter roasted salmon served on top of lentils simmered with flavorful veggies. A perfect meal that's totally doable on a week day.
Provided by Nick
Time 35m
Yield Serves 4.
Number Of Ingredients 16
Steps:
- 1) Preheat oven to 350 degrees F. Cook lentils according to package by simmering in boiling water. Be careful not to over-cook the lentils as they will just turn to mush.
- 2) Drizzle salmon with olive oil and season with salt and pepper. Add salmon fillet, skin-side up, to a hot, oven-safe skillet over high heat. Sear salmon for 3 minutes and flip.
- 3) After searing the fillets, turn them skin side down and add a small knob of butter to each fillet. Stick pan in the oven and finish cooking for 5-7 minutes. The total time will depend on thickness of the salmon.
- 4) For lentils add olive oil to a large pan over medium-high heat. Once hot, add onions, celery, and carrots. Cook until veggies are soft, about 5 minutes. Add garlic and season with salt and pepper.
- 5) Stir in cooked and drained lentils, capers, and fresh thyme. Stir to combine flavors.
- 6) Add butter and lemon juice to finish the lentils and season with salt and pepper.
- 7) Serve the seared salmon on a bed of lentils garnished with fresh lemon.
ROASTED SALMON ON SPICY LENTILS
Make and share this Roasted Salmon on Spicy Lentils recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Lentils--heat the oil in a medium saucepan over medium heat.
- Add the onion and bell pepper; cook, stirring occasionally, until softened, about 3 minutes.
- Add the garlic and cook until it is fragrant, about 1 minute.
- Add the chili powder, cumin, and coriander, and stir until fragrant, about 1 minute.
- Stir in the lentils, then the stock.
- Bring to a boil; decrease the heat to med-low and cover.
- Simmer until the lentils are tender, about 30 minutes.
- During the last 5 minutes, stir in the salt.
- Meanwhile, position a rack in the center of the oven and preheat the oven to 400°.
- Lightly oil a large rimmed baking sheet.
- Lightly oil the salmon flesh and season with salt and pepper.
- Place the salmon on the baking sheet, skin side down.
- Cut the salmon vertically into 4 serving portions, but do not separate the pieces.
- Roast until the salmon shows the barest sign of pink when pierced in the thickest part with the tip of a knife, about 10 minutes.
- Divide the lentils evenly among 4 soup bowls.
- Top each with a portion of the salmon, and serve hot.
Nutrition Facts : Calories 502.5, Fat 17, SaturatedFat 2.9, Cholesterol 82, Sodium 606.8, Carbohydrate 36.2, Fiber 6.2, Sugar 3.5, Protein 50.5
ONE-SKILLET CRISPY SALMON WITH MUSTARDY LENTILS RECIPE
Salmon and lentils is to France what peas and carrots is to the States: an absolutely classic pairing. In this simple, satisfying one-pot dinner that plays off the famous couple, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard.
Provided by Kerry Saretsky
Categories Entree Dinner Mains
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- In a medium nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add shallots and cook, stirring frequently, until very soft and browned, about 15 minutes; lower the heat if necessary to prevent burning. Season to taste with salt and pepper and set caramelized shallots aside. Wipe out skillet.
- Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat remaining 1 tablespoon in the skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to rest.
Nutrition Facts : Calories 892 kcal, Carbohydrate 52 g, Cholesterol 152 mg, Fiber 16 g, Protein 72 g, SaturatedFat 8 g, Sodium 1319 mg, Sugar 13 g, Fat 44 g, ServingSize serves 2, UnsaturatedFat 0 g
TANDOORI SALMON WITH SPICED LENTILS AND RAITA RECIPE
This is an aromatic but not too onerous recipe and it easily halves or doubles, depending on how many are sitting at your table
Provided by Woman and Home
Yield Serves: 4
Number Of Ingredients 2
Steps:
- To make the marinade, combine all the ingredients together in a large bowl. Add the salmon fillets and coat the flesh in the marinade, leaving the skin clean. Cover and refrigerate for 30 minutes if you have time
- To make the spiced lentils, place all the spices in a frying pan over medium heat and toast for 1 minute, or until they smell nutty. Add the olive oil, onion and ginger and saute for 3-5 minutes until the onion has softened, then tumble in the lentils and stir to warm them through.
- To cook the salmon, take the fillets out of the marinade bowl and sprinkle the skin generously with salt to help stop it sticking to the pan. Heat the olive oil in a frying pan over medium heat (or use a barbecue) and place the fillets, skin side down, in the pan. Cook for 3 minutes, then flip the fillets over and cook them for 2-3 minutes on the other side - most of the exterior of the salmon should be opaque except for about 1 cm halfway down. Inside, it will be gently blushing at its centre, so if you prefer your salmon well done, cook it on the second side for an extra 2 minutes. Allow the salmon to rest for 2-3 minutes before serving.
- To make the raita, combine the ingredients together.
- Serve the salmon on the lentils with a cheek of lemon for squeezing over the top, the spinach, cherry tomatoes and the raita on the side.
Nutrition Facts : @context https
MOROCCAN SPICED SALMON OVER LENTILS
Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.
Provided by FDADELKARIM
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
- Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
- While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
- Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
- Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
- Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
- Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8
SWEET AND SPICY SALMON WITH LENTILS
Get your Omega-3 fatty acids, vitamin D, vitamin B12 and selenium by having some salmon today. Just wanted to try salmon cooked in a new way and found the salmon with sweet and spicy rub on Food Network. It was a wonderful change, my eaters loved it, what an amazingly delicious dish. This is definitively a keeper, thank you, Ellie!
Provided by Claudia Davis
Categories Food Network, Ellie Kreiger
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Sweet and Spicy Salmon:
- Cut the salmon in cutlets of 1½ inch thick
- Place the ingredients for the rub in a shallow bowl and mix well
- Brush the salmon with olive oil
- Sprinkle and rub the rub mixture onto the salmon
- Spray the griddle with some cooking oil and heat it up
- Put the salmon on the griddle flesh side down, cook 4-5 minutes for medium doneness (add 2 extra minutes for well done)
- Turn on the other side, cook 4-5 minutes for medium doneness (add 2 extra minutes for well done)
- Lentil side dish:
- Put the lentils in a medium size pot with 3 cups of water and boil on high heat for about 20 minutes, until soft
- Meanwhile swirl the oil in a cooking pan, add the onions, sauté until onions are soft for about 2 minutes
- When the lentils are cooked, remove from the heat, drain
- Add the lentils to the onions; then add the garlic, rice vinegar, dill, salt, pepper
- Mix well and cook for about 3 minutes
- Serve with the sweet and spicy salmon. Absolutely delicious!
GRIDDLED SALMON FILLETS WITH SPICY LENTILS
Succulent salmon fillets are served on a bed of delicately spiced green lentils, with a fresh, minty yogurt accompaniment.
Time 40m
Yield 4
Number Of Ingredients 1
Steps:
- Heat 1 tablespoon of the oil in a medium pan, add the onion and cook for 2-3 minutes until softened. Add the spices and cook for a further 2 minutes. Stir in the stock, bring to the boil then add the lentils. Cover and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and the stock has been absorbed. Add a little more stock if necessary. Season to taste. Meanwhile, heat the remaining oil in a large non-stick frying or griddle pan. Place the salmon fillets skin-side down in the pan and cook for 4-5 minutes until the skin is crisp. Turn over, season with black pepper and cook for a further 4-5 minutes until the flesh is opaque and just beginning to flake. Spoon the lentils onto 4 plates and place the salmon on top. Serve with a spoonful of yogurt mixed with the chopped mint and lightly seasoned with black pepper.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2351.408kJ 562.0kcal Fat 26.7g Saturated Fat 4.5g Sugars 5.3g Salt 1.1g Click here for more information about health and nutrition
SPICY SALMON & LENTILS
This dish is easy to cook but still packed full of flavour.
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 600 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 4 grams fiber, Protein 46 grams protein, Sodium 2.35 milligram of sodium
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