Pescatarian

Roasted Salmon with Creamy Lentils

25 mins

Roasted Salmon with Creamy Lentils

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

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.