250g lentils
4 (225g) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices of prosciutto
4 tablespoons olive oil
1 lemon, juiced
2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped
3 large handfuls spinach, chopped
198g plain yoghurt, lightly seasoned with salt and pepper
Method:
- Preheat the oven to 220°C (425°F). Put the lentils into a pan, cover with water, bring to a boil and simmer until tender.
- Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking.
- Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil.
- Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Place on plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.
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