Spicy salmon & lentils

This dish is easy to cook but still packed full of flavour.

  • Ready in 15 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 600
  • fat 38g
  • saturates 7g
  • carbs 20g
  • sugars 0g
  • fibre 4g
  • protein 46g
  • salt 2.35g


  • 2 tsp curry paste
  • 410g can green lentils, drained and rinsed
  • 2 salmon fillets, about 175g/6oz each
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 2 large handfuls baby spinach


  1. 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.

  2. 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.

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