Creamy Lentils, Crunchy Salmon


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!

Jess - Salmon lentils#3