A healthy and delicious tray bake that is ready in just over 30 minutes. The simple Yogurt marinade is quick to prepare, injects flavour and keeps the fish beautifully moist. I have included the recipe for an optional herby sauce which is well worth making if you have the ingredients. This salmon and lentil dish made such superb left overs the following day, so make extra if you need lunch on the go!⠀ ⠀ Serves 2⠀ ⠀ INGREDIENTS ⠀ ⠀ 2 Salmon fillets ⠀ 1 pouch of cooked beluga or Puy lentils - I use Merchant Gourmet ⠀ 2 small red onions chopped into wedges ⠀ 2 peppers chopped into chunks - I used orange and yellow ⠀ 1 red Chilli finely chopped (optional)⠀ 3 tablespoons pomegranate seeds⠀ ⠀ Marinade ⠀ 1 clove crushed garlic ⠀ 1 teaspoon grated ginger ⠀ 1/2 teaspoons ras el hanout spice⠀ 1 tablespoon Tims Dairy Natural Yogurt ⠀ ⠀ ⠀ Optional sauce⠀ 1/2 bunch coriander ⠀ 1 clove garlic ⠀ 1 teaspoon grated ginger ⠀ 1/2 green chilli (optional ⠀ 1 teaspoon honey⠀ Juice of 1/2 lemon ⠀ 3 tablespoons olive oil⠀ ⠀ METHOD ⠀ ⠀ Mix the marinade ingredients together in a bowl. Add the salmon fillets and set aside.⠀ ⠀ Place the onions and peppers into a roasting tin. Drizzle with olive oil and season generously. Roast at 220 degrees for 20-25 minutes. Remove from the oven and stir in the cooked lentils. Place the salmon fillets on top, season and roast for a further 10-13 minutes. ⠀ ⠀ Blitz the sauce ingredients together in a mini chopper or bullet. Loosen with a little extra lemon juice or oil. Season and drizzle. ⠀ Sprinkle with pomegranate seeds and chilli.⠀ ⠀
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