Spiced salmon with Puy lentils & mint yogurt

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olive magazine

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Recipe by olive magazine

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1. Boil the lentils for 15 minutes until just tender. Drain, then toss with the lemon juice, garlic and some seasoning while still warm.
2. Meanwhile, heat the grill to high. Put the salmon on a non-stick baking sheet and sprinkle with the garam masala. Grill for 5 minutes until the top is golden and the salmon is just cooked through.
3. Mix half the mint with the yogurt and season. Toss the lentils with the rest of the mint and the parsley. Break the salmon into chunks and toss with the lentils. Serve with the mint yogurt and lemon wedges.

Per serving

451 kcalories, protein 44.9g, carbohydrate 30.8g, fat 17.4 g, saturated fat 3.6g, fibre 4.5g, salt 0.33 g

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Ingredients

• 100g puy lentils
• 1 lemon , 1/2 juiced, 1/2 wedges
• 1/2 garlic clove , crushed
• 2 skinless salmon fillets
• ½ tsp garam masala
• a small bunch of mint , roughly chopped
• 150g carton natural yogurt (low-fat)
• a small bunch of flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 mins

Ingredients

• 100g puy lentils
• 1 lemon , 1/2 juiced, 1/2 wedges
• 1/2 garlic clove , crushed
• 2 skinless salmon fillets
• ½ tsp garam masala
• a small bunch of mint , roughly chopped
• 150g carton natural yogurt (low-fat)
• a small bunch of flat-leaf parsley , roughly chopped

Per serving

451 kcalories, protein 44.9g, carbohydrate 30.8g, fat 17.4 g, saturated fat 3.6g, fibre 4.5g, salt 0.33 g

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