Get the new year off to a healthy start with this delicious salmon recipe, says Arlene from Carrickfergus Cookery School.
Oily fish like salmon contains omega 3 which can help keep your heart and brain healthy. Lentils are rich in fibre, protein, minerals and vitamins, low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
225g puy lentils, rinsed
650ml vegetable stock
4x salmon fillets (approx 150g each)
4 slices pancetta
4 small sprigs rosemary
1 tablespoon olive oil
1 red onion, peeled and finely sliced
2 tablespoons balsamic vinegar
250g baby tomatoes, halved
juice of half a lemon
1x 28g pack fresh flat-leaf parsley, finely chopped
100g fresh young spinach leaves
1. Preheat the oven to 200 degrees C, fan 180 degrees C, gas 6. Place the lentils in a pan and cover with the stock. Bring to the boil and simmer for 15-20 minutes, until tender. Drain off any excess stock, then set aside.
2. Wrap the salmon fillets in the sliced pancetta and transfer to a roasting tin lined with foil or baking parchment. Tuck the rosemary springs under the pancetta and bake in the oven for 10-12 minutes, until the salmon is cooked through.
3. Meanwhile, heat the oil in a large frying pan. Add the onion and cook for 5-6 minutes, until they begin to soften. Add the balsamic vinegar, tomatoes and cooked lentils and stir well. Stir through the lemon juice, parsley and spinach and heat through. Season to taste with salt and freshly ground black pepper, spoon onto 4 plates and serve topped with the salmon fillets.
TIP: This recipe can be made using a variety of different fish, like coley, cod, haddock or monk fish. You can also use tinned puy lentils, which do not need pre cooking.