Baked salmon on Puy lentils with salsa verde
Crisp-edged salmon on earthy Puy lentils with a sharp herby dressing. Looks smart, takes little effort.
- Time35 min
- LevelEasy
- Costabout £2.63 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the lentils, carrot, celery and red onion in a pan, cover with water and simmer for 22 minutes until tender. Drain.
22 min - 2
Blitz the parsley, basil, garlic, lemon zest, vinegar and 4 tbsp oil into a rough sauce. Season.
- 3
Rub the salmon with the 1 tbsp oil, salt and pepper. Place skin side up on a lined tray and bake for 12 minutes until just cooked.
12 min - 4
Stir half the lemon juice and a spoonful of the sauce through the warm lentils.
- 5
Spoon the lentils onto plates, top with salmon and drizzle with the rest of the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.