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    Salmon fillets with gingered lentils

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    Salmon fillets with gingered lentils

    Mouthwatering flavours and counts as 1 oily fish portion

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 150g puy or Waitrose Wholesome Lentils
    • 1 sprig fresh rosemary
    • 2 tsp olive oil
    • 1 small red onion, thinly sliced
    • 1 clove garlic, crushed
    • 1 tbsp frozen Cooks’ Ingredients Chopped Ginger
    • 1 tsp Belazu Rose Harissa paste
    • 100g frozen essential Waitrose Petits Pois
    • 2 Waitrose Select Farm Lightly Smoked Salmon Fillets (about 130g each)


    1. Place the lentils in a pan and cover with cold water. Add the rosemary and bring to the boil then simmer for 15 minutes until tender. Drain.
    2. While the lentils are cooking, heat a teaspoon of the oil in a small pan and add the onion, garlic and ginger. Cook for 3–4 minutes until softened. Stir in the lentils, harissa and season. Cook the petits pois in boiling water for a minute, drain and add to the lentils. Keep warm while you cook the salmon.
    3. Brush the salmon with the remaining oil. Cook in a hot griddle pan on both sides for 5–6 minutes a side turning once until cooked through and lightly browned. Serve with the lentils and lemon wedges.

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    Cook's tips

    Serve the lentils cold as a scrumptious salad with the salmon flaked through.

    Drinks recommendation

    Ginger suits really aromatic wines and
    Cave de Turckheim Gewürztraminer, Alsace,
    France, also has a generous, soft texture
    that complements the lentils and salmon.


    Average user rating

    4 stars