This recipe gets made often on a weekly basis in our house, it’s super simple and great for those nights when you don’t have loads of time to spend in the kitchen. The lentils provide lots of fibre and are surprisingly filling, there’s plenty of veg and the salmon is filled with those all-important Omega 3’s. This is also a great recipe to double up and use for a salad the next day.
2 fillets salmon
1 x packet puy lentils
Tender stem broccoli
Salt & Pepper
Heat the oven to 200 degrees Celsius
Place water in a pan on the stove to boil, once boiled pop the broccoli in for 3 minutes, remove and rinse in cold water
Slice peppers and place them in a baking tray with a drizzle of olive oil and salt and pepper for 10 minutes. On a separate tray place the salmon in foil, season with chilli flakes, salt and pepper – wrap the salmon in a foil parcel and place in the oven for 15-20 minutes.
In the meantime, heat a splash of olive oil in a frying pan and cook sliced onions and garlic. Add the lentils and 2 tablespoons of water.
After 10 minutes, give the peppers a stir and add the tomatoes, pop back in the oven for 10 minutes.
Add the broccoli to the onion and lentils, add 1.5 tbsp balsamic vinegar and stir.
Once the salmon is cooked, remove from the stove. Mix peppers with lentil mixture and season with salt and pepper if needed. Place on a plate, top with a salmon fillet and enjoy.
*If you’ve made extra for lunch the next day, leave the salmon and lentil and veg mix to cool down. Pop some spinach leaves in a container, flake the salmon and mix it into the lentil mixture and pop this on top of the spinach.