Spicy salmon & lentils

Spicy salmon & lentils

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(21 ratings)

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Cooking time

Ready in 15 minutes

Skill level

Easy

Servings

Serves 2

This dish is easy to cook but still packed full of flavour.

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
600
protein
46g
carbs
20g
fat
38g
saturates
7g
fibre
4g
sugar
0g
salt
2.35g

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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Method

  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.

Recipe from Good Food magazine, March 2004

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Comments

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Lovely72's picture
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Really easy and very tasty. I added extra curry paste to give it more kick - lovely. Would def make again.

redbirdo's picture
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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!

feglet98's picture
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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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