This crusted salmon recipe with Puy lentils is the perfect dish for midweek entertaining – impressive but very simple to make.
Ingredients
- 4 tbsp olive oil
- ½ red onion, finely chopped
- 250g Puy lentils
- 75g fresh white breadcrumbs
- 1 red chilli, deseeded, finely chopped
- Grated zest and juice of 1 lime, plus
- 1 lime, cut into wedges, for serving
- Large handful each fresh flatleaf parsley and basil, chopped
- 4 skinless salmon fillets
- 100g baby spinach
- 200ml natural yogurt
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Heat 1 tbsp of the olive oil in a medium saucepan over a medium heat. Add the onion and fry for 5 minutes until softened but not coloured. Add the Puy lentils and 500ml hot water, bring to the boil and simmer for 20 minutes until the lentils are tender, then drain.
- 2. Meanwhile, in a bowl, mix the breadcrumbs with the chopped chilli, the lime zest and a handful of the chopped herbs. Drizzle with 2 tbsp of the olive oil, season and mix well.
- 3. Place the salmon fillets in a roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 minutes until just cooked through.
- 4. Add the baby spinach to the lentils and stir until wilted a little. Remove from the heat and stir in the rest of the chopped herbs, the yogurt and a squeeze of lime juice (or to taste) and season well.
- 5. To serve, divide the lentils among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lime to squeeze over the salmon, if you like.
Nutritional info
Per serving: 675kcals, 30.8g fat (5.5g saturated), 51.6g protein, 50.8g carbs, 6.2g sugar, 0.8g salt
Chef's tip
Save time by using 2 packs of Merchant Gourmet ready-cooked Puy lentils and just heat them through.