Spicy salmon & lentils

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Good Food

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1. 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.
2. 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.

Per serving

600 kcalories, protein 46g, carbohydrate 20g, fat 38 g, saturated fat 7g, fibre 4g, salt 2.35 g

Latest comments and suggestions

• Nic's Recipe

  09 December 2007

  Nic's Recipe rated and commented on this recipe

  

  This recipe was delicious! I did blitz up the lentils after i'd cooked them but before adding the spinach as I prefer the texture that way.

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• Vicki

  10 December 2007

  Vicki rated and commented on this recipe

  

  This is one of my favourite recipes - delicious, healthy and quick. Also can be done with storecupboard ingredients by using frozen salmon fillets & frozen spinach. Fab!

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• sue

  22 April 2008

  sue rated this recipe

  

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• Kate

  18 June 2008

  Kate rated and commented on this recipe

  

  Really easy and very tasty. I added extra curry paste to give it more kick - lovely. Would def make again.

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Ingredients

• 2 tsp curry paste
• 410g can green lentils , drained and rinsed
• 2 salmon fillets, about 175g/6oz each
• 3 tbsp olive oil
• juice of 1 lemon
• 2 large handfuls baby spinach

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Difficulty and servings

Serves 2

Preperation and cooking times

Super healthy

Ingredients

• 2 tsp curry paste
• 410g can green lentils , drained and rinsed
• 2 salmon fillets, about 175g/6oz each
• 3 tbsp olive oil
• juice of 1 lemon
• 2 large handfuls baby spinach

Per serving

600 kcalories, protein 46g, carbohydrate 20g, fat 38 g, saturated fat 7g, fibre 4g, salt 2.35 g

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