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Lentil & salmon salad
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2 Waitrose Boneless Scottish Salmon Fillets
½ tbsp chilli infused olive oil
125g cherry tomatoes, halved
4 salad onions, sliced
100g bag baby spinach
250g pouch Love Life Puy Lentils & Quinoa
2 tbsp essential Waitrose Low Fat Vinaigrette Dressing
1. Poach the salmon in boiling water for 8 minutes until just cooked. Allow to cool slightly.
2. Meanwhile, heat the oil in a frying pan and fry the tomatoes and salad onions for 2-3 minutes, then add the spinach until wilted. Heat the lentil pouch according to pack instructions and add to the pan. Stir in the vinaigrette and mix.
3. Spoon some warm salad onto a plate, top with the salmon and serve.
Typical values per serving: