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2
10 minutes
35 minutes
Fish
This flavour packed recipe features our wild salmon alongside organic lentils and veggies, making for a delightfully tasty and healthy meal to enjoy, packed full of protein.
2 wild salmon fillets
1 courgette
300g of cherry tomatoes
400g of green lentils (tinned)
2 cloves of garlic
1 red onion
1 chicken/ vegetable stock cube
2tbsp of olive oil
Preheat the oven to 180°C.
Slice the courgette into discs, then finely slice the garlic and onions.
Place the courgette, tomatoes, lentils (alongside the water from the tin), garlic and onion in a shallow casserole dish or oven proof tray. Crumble the stock cube over too and season with salt and pepper.
Drizzle olive oil over the top of all your veggies and place in the oven for 20 minutes.
Remove the veggies from the oven and place the salmon fillets on top, then put back in the oven for 12-15 minutes until the salmon is nicely cooked through.
