The BBC Good Food logo
Spicy salmon & lentils

Spicy salmon & lentils

By
A star rating of 4.5 out of 5.46 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Total time
    • Ready in 15 minutes
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
NutrientUnit
kcal600
fat38g
saturates7g
carbs20g
sugars0g
fibre4g
protein46g
salt2.35g
Advertisement

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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2004

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.46 ratings
Advertisement
Advertisement
Advertisement

Sponsored content