Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.