Name: Spicy salmon & lentils
Total time: 15 min
Yield: 2
Cuisine: British
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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Spicy salmon & lentils

Spicy salmon & lentils

Good Food team

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Serves 2

Easy

Total time: 15 mins

Ready in 15 minutes

A star rating of 4.6 out of 5.53 ratingsRate

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

Healthy

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A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal600
fat38g
saturates7g
carbs20g
sugars0g
fibre4g
protein46g
salt2.35g

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.

Recipe from Good Food magazine, March 2004

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A star rating of 4.6 out of 5.53 ratings

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