This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C
Prep:10 mins
Serves 4
4 garlic cloves, 2 left whole, 2 thinly sliced½ small pack parsley, roughly chopped1 lemon, zested and cut into 4 wedges2 slices wholemeal bread4 salmon fillets1 ½ tbsp olive oil200g baby spinach leaves2 x 250g packs pre-cooked puy lentils2 tbsp crème fraîche3 tbsp creamed horseradish
STEP 1Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden. STEP 2Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning. STEP 3Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.
