t was a long weekend battling with gail strong winds and driving intermitant rain. Dinner certainly called for something creamy and comforting topped with something crunchy and buttery. That and a fridge of leftovers to use up….
- 4 oz Puy lentils
- 1 large bunch each flat leaf parsley and basil
- 1 garlic clove, crushed
- Double cream
- 2 salmon fillets
- 2 handfuls brown breadcrumbs
- Zest 1/2 lemon
- 1 small knob butter, melted
- Set the lentils on a gentle simmer in boiling water for 18-20 minutes until just cooked but still with a crunch.
- Preheat the oven to 200°C..
- Mix the melted butter with the lemon zest and breadcrumbs and season. Lay the salmon fillets on a lined baking tray skin side down. Top the flesh side with the breadcrumbs mixture
- Bake for 7-10 minutes (depending on the thickness) until just cooked and the breadcrumbs are crispy.
- While cooking, drain the lentils. In the same pan, heat a tsp of olive oil and gently soften the garlic. Add the drained lentils and mix.
- Turn the heat down and add a splash of double cream and season. Finally add the finely chopped herbs and stir to combine.
- Serve the salmon on the creamy lentil and enjoy!