I

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….

Serves 2

• 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

1. Set the lentils on a gentle simmer in boiling water for 18-20 minutes until just cooked but still with a crunch.
2. Preheat the oven to 200°C..
3. 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
4. Bake for 7-10 minutes (depending on the thickness) until just cooked and the breadcrumbs are crispy.
5. 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.
6. Turn the heat down and add a splash of double cream and season. Finally add the finely chopped herbs and stir to combine.
7. Serve the salmon on the creamy lentil and enjoy!