Garam masala salmon with lentils and spinach

Ingredients

For 1 serving

• Salmon fillet130 g
• Garam masala1 teaspoon
• Cooked lentils150 g
• Spinach120 g
• Red onion40 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Plain nonfat yogurt40 g
• Lemon juiceto taste
• Saltto taste

Contains: lactose, fish,

Method

1. Pat the salmon fillet dry with kitchen paper and sprinkle it all over with garam masala and salt.
2. Peel and thinly slice the red onion, crush the garlic, wash the spinach and rinse and drain the lentils.
3. Heat the oil in a frying pan over medium heat and soften the onion and garlic for 3–4 minutes, until the onion is soft; add the lentils and spinach with a pinch of salt and cook for 5 minutes, stirring, until the spinach has wilted and the lentils are hot.
4. Meanwhile, heat a non-stick pan over medium-high heat and cook the salmon for 4 minutes per side, skin side first, until golden outside and just flaking in the centre.
5. Serve the salmon on the lentils with the yoghurt alongside and a squeeze of lemon juice.