- 4 garlic cloves, 2 left whole, 2 thinly sliced
- ½ small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, zested and cut into 4 wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 slices wholemeal bread
- 4 salmon fillets
- 1 ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g baby spinach leaves
- 2 x 250g packs pre-cooked Puy lentils
- 2 tbsp crème fraîche
- 3 tbsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden.
Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning.
Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.