Heat a large, lidded
shallow pan over a medium heat. Tip in
the curry paste and fry briefly, stirring
constantly, until sizzling and aromatic. Add
the lentils with about quarter of a can of
water and season. Heat until simmering
then lay salmon on top, skin side up.Cover
and leave salmon to cook for 6-8 minutes
until it feels firm when prodded.
While salmon is cooking,
make the dressing. Mix together the olive
oil and lemon juice and season well.
When salmon is cooked lift it out of the
pan with a fish slice and set aside. Turn
the heat up, stir in the spinach and a third
of the dressing and cook until the spinach
has just wilted. Spoon the lentils and
spinach onto two plates then sit the
salmon on top. Drizzle over the remaining
dressing and serve.