Salmon with lemon and basil lentils
This succulent salmon steak with lemon and basil lentils is a gluten-free dish.
Ingredients
100g Puy lentils1 small onion, finely chopped1 carrot, finely chopped1 celery stick, finely chopped300ml gluten-free vegetable stock (I use Knorr)1 rounded tbsp low-fat crème fraîche2 tbsp ripped fresh basilzest ½ lemon2 x 100g/4oz salmon fillets (or swap for any other fish fillets)1 clove garlic, minced1 tbsp runny honey50g/ 2oz baby spinach leaves
Method
Start by popping the salmon fillets in a foil covered ovenproof dish and sprinkle with the minced garlic, freshly ground black pepper and a tablespoon of runny honey
Cover with the foil and bake in the oven pre-heated to 200˚C for 20 minutes, or until cooked through
Meanwhile tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it astir, then reduce the heat, cover and simmer for 20-25 mins, until the lentilsare tender.
While everything is cooking, mix together the crème fraîche, half the basil and the lemon zest, adding a little seasoning, set aside
When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the crème fraîche mixture.Divide between 2 warmed plates and top with the cooked salmon. Scatter over the remaining basil and serve.