Salmon and fragrant lentils
Salmon and lentils make a nutritional powerhouse and this is such a simple way to cook them. Stir the lentils through lightly spiced ready-cooked rice for an easy supper.
With a GI of 7.8, this meal isÌýhigh protein, low GI. Each serving provides 588 kcal, 41g protein, 63g carbohydrate (of which 6.1g sugars), 17g fat (of which 2.6g saturates), 11g fibre and 0.73g salt per portion.
Ingredients
- 2 salmon fillets
- 1 lemon, juice only
- 6 spring onions, trimmed and sliced
- 1 large garlic clove, sliced
- 1 pepper, sliced
- 6 mushrooms, sliced
- 400g tin green lentils
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 250g packet ready-cooked basmati rice
- 200g/7oz spinach
Method
Preheat the oven to 180C/160C Fan/Gas 4 and place the salmon on a baking tray. Squeeze over the juice of a lemon, the spring onions, slices of garlic, pepper and mushrooms. Cover with foil and bake for 10–12 minutes, or until the salmon is cooked to your liking.
Meanwhile, drain and rinse the lentils, add to a pan with the spices and heat through. Cook the rice according to the packet instructions, and add this to the pan. Stir in the spinach allowing it to wilt for a couple of minutes.
Serve the lentils with the salmon.
