Bite size salmon with warm lentil salad
Lentils belong to the legume family and are brilliant in every possible way. They contain dietary fibre, folate, Vitamin B1 and loads of protein. Lentils are much more affordable than meat, so make a great healthy substitute when feeding a big family.
Serves 4
Ingredients
200g green lentils2 tbsp light olive oil4 skinless salmon fillets2 tbsp red wine vinegar2 tsp Dijon mustard½ red onion, finely choppedHandful curly parsley, chopped1 bag rocket salad1 lemon cut into wedges
Method
Start by cooking the lentils according to the packet instructions, drain, rinse in warm water and set aside. I like this salad with the lentils still warm, but you can also eat it the next day, chilled.
Next, heat 1 teaspoon of the olive oil in a large non-stick frying pan over a medium heat
Cook the salmon fillets until opaque all the way through, 4-5 minutes each side, depending on the thickness
Meanwhile, in a large bowl, combine the vinegar, mustard, onion, parsley and the remaining tablespoon of light olive oil. Add a little freshly ground black pepper salt and add the lentils and the rocket and watercress salad. Toss to combine.
Flake the cooked salmon into bite sized pieces and add on top of the pile of lentil salad on a large, serving dish with lemon wedges