Fennel, watercress & pine nut salad
Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters
Spicy salmon & lentils
- Preparation and cooking time
- Total time
- Ready in 15 minutes
- Easy
- Serves 2
Skip to ingredients
- 2 tsp curry paste
- 410g can green lentilsdrained and rinsed
- 2 salmonfillets, about 175g/6oz each
- 3 tbsp olive oil
- juice of 1 lemon
- 2 large handfuls baby spinach
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.
