Sally's Salmon with Lemon and Basil Lentils

In the next instalment of our healthy advent calendar, Sally Bee brings us a no-fuss gluten-free salmon with lemon and basil lentils.

Ingredients:

100g Puy lentils

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

300ml Gluten Free vegetable stock

2 tbsp ripped fresh basil

zest ½ lemon

2 x 100g/4oz salmon fillets (or swap for any other fish fillets)

1 clove garlic, minced

1 tablespoon runny honey

50g/ 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 200C 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 a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.

• While everything is cooking, zest the lemon adding a little seasoning, set aside

• Put the spinach on the plates and top with the cooked salmon. Scatter over the remaining basil and serve.