Salmon with warm green lentils and roasted peppers

Name: Salmon with warm green lentils and roasted peppers
Total time: 40 min
Cuisine: French
Ingredients: 4 salmon fillets, skin on; 250g dried green lentils; 2 red peppers, deseeded and quartered; 2 tbsp olive oil; 2 tbsp red wine vinegar; 1 shallot, finely diced; 2 tbsp fresh parsley, chopped; 1 garlic clove, crushed; 1 tsp ground black pepper

Crisp skinned salmon on earthy green lentils with sweet roasted peppers and a sharp herb dressing.

Time40 min
LevelMedium
Costabout £2.75 a head
Oven220°C (200°C fan)

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4salmon filletsskin on
250 gdried green lentils
2red peppersdeseeded and quartered
2 tbspolive oil
2 tbspred wine vinegar
1shallotfinely diced
2 tbspfresh parsleychopped
1garlic clovecrushed
1 tspground black pepper

Method

1
Heat the oven to 220°C (200°C fan). Roast the peppers with half the oil for 25 minutes until blistered.
25 min
2
Meanwhile, simmer the lentils in plenty of water for 22 minutes until tender but still holding their shape. Drain.
22 min
3
Stir the vinegar, shallot, garlic and pepper into the warm lentils. Slice the peppers and fold them in with the parsley.
4
Heat the remaining oil in a frying pan over a high heat. Cook the salmon skin side down for 5 minutes until crisp.
5 min
5
Turn and cook for 2 minutes more. Serve on top of the warm lentils.
2 min

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.