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| 25 minutes |
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lentils|100g
lemon|1, ½ juiced, ½ wedges
garlic|½ clove, crushed
salmon fillets|2, skinless
garam masala|½ tsp
mint|a small bunch, roughly chopped
natural low-fat yoghurt|150g carton
flat-leaf parsley|a small bunch, roughly chopped
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Boil the lentils for 15 minutes until just tender. Drain, then toss with the lemon juice, garlic and some seasoning when still warm.
Heat the grill to high. Put the salmon on a non-stick baking sheet and sprinkle with the garam masala. Grill for 5 minutes until the top is golden and salmon just cooked through.
Mix half the mint with the yoghurt and season. Toss the lentils with the rest of the mint and the parsley. Break the salmon into chunks and toss with the lentils. Serve with the mint yoghurt and lemon wedges.
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| Serves 2 |
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