Pan-seared salmon with lentils and spinach

Ingredients

For 1 serving

• Salmon fillet140 g
• Cooked lentils150 g
• Spinach120 g
• Shallot20 g
• Extra virgin olive oil8 g
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

Method

1. Peel and finely chop the shallot; wash and drain the spinach; rinse and drain the lentils.
2. In a frying pan heat half the oil over medium heat and soften the shallot for 3 minutes; add the lentils and warm them for 5 minutes, stirring.
3. Add the spinach and cook for 2 minutes, until wilted; finish with the balsamic vinegar, salt and pepper and keep warm.
4. Pat the salmon fillet dry and salt the skin. Heat the remaining oil in a non-stick pan over medium-high heat and lay the salmon skin side down, pressing it with a spatula for the first few seconds so it doesn't curl.
5. Cook for 5 minutes without moving it, until the skin is crisp and the flesh has turned opaque two-thirds of the way up, then turn it and cook for 2 more minutes.
6. Serve the salmon skin side up on the lentils and spinach.