The tang of the basil-infused yoghurt sauce and the earthiness of the lentils work beautifully with the rich, protein-packed salmon.
Serves: 2
INGREDIENTS
LENTILS
180 grams puy lentils
2 bay leaves
1 tablespoon red wine vinegar
sea salt and ground pepper
3 tablespoons olive oil
1 small onion, sliced
1 stick celery, chopped
1 leek, halved and sliced
1 small carrot, finely chopped
sea salt and black pepper
2 cloves garlic, crushed
1⁄4–1⁄2 teaspoon chilli flakes
2 cups baby spinach leaves
SALMON
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
2 cloves garlic, crushed
2 x 180-gram salmon fillets
BASIL YOGHURT
3⁄4 cup Greek natural yoghurt
1 clove garlic, crushed
1 cup packed basil leaves
METHOD
EQUIPMENT: Line an oven tray with baking paper.
LENTILS: Put the lentils in a saucepan and cover with cold water by at least 6–7cm. Add the bay leaves, bring to the boil then reduce the heat to a simmer and cook for 20–25 minutes. Drain well, rinse under cold running water and stir through the vinegar. Heat the olive oil in a large, deep frying pan. Add the onion, celery, leek and carrot, and season with salt and pepper. Cook for 8 minutes over a gentle heat until the vegetables are softened. Add the garlic and chilli and cook together for 5 minutes. Stir through the lentils along with the spinach and set aside.
SALMON: Preheat the oven to 200°C fan bake. Mix the olive oil with the zest and garlic and brush on the flesh side of the salmon. Put on the prepared oven tray and cook for 8 minutes. Change the setting to grill and cook a further 2 minutes, positioned in the middle of the oven.
BASIL YOGHURT: While the salmon is cooking, whiz the yoghurt, basil and garlic with a stick blender until smooth.
TO SERVE: Serve the salmon on the lentils and top with a good dollop of basil yoghurt.
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