Salmon with Lentils and Greens
This salmon with lentils and greens is a simple, nourishing meal that’s perfect for using up leftover grilled or poached salmon. With lentils, vegetables and salmon all cooked in one pan, it’s a practical recipe for busy days when you want something wholesome without spending much time in the kitchen.
Salmon provides plenty of protein and omega-3 fatty acids, while lentils add fibre, protein and substance. The vegetables can easily be varied depending on the season or what you have available making this a flexible recipe that’s useful throughout the year. (Cavolo nero, peas, spinach, broad beans or kale all would work well).
Serve with gnocchi, buckwheat, sourdough bread or simply enjoy it on its own as a light meal.
Ingredients
Method
- Finely chop the shallots and mince the garlic.
- Cut the red pepper and carrot into small cubes. Cut the green beans into thirds and chop the tenderstem broccoli.
- Heat a little oil in a large frying pan or sauté pan over a medium heat.
- Cook the shallots, carrot and red pepper for about 5 minutes, stirring occasionally, until softened.
- Add the garlic, balsamic vinegar and mixed herbs. Stir for 1 minute until fragrant.
- Add the lentils and stock, then stir in the broccoli and green beans.
- Bring to the boil, cover and simmer gently for a few minutes until the vegetables are tender.
- Meanwhile, flake the salmon into large pieces.
- Gently fold the salmon into the lentil mixture and cook briefly until heated through.
- Season to taste with salt and pepper.
- Scatter over the chopped basil and serve.