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Salmon, cavolo nero & lentil traybake
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1 onion, roughly chopped
1 medium carrot, thickly sliced
2 sprigs thyme
1 tbsp olive oil
1 clove garlic, crushed
250g pack ready-cooked Puy lentils
100ml fresh vegetable stock
200g cavolo nero, thick stalks removed and leaves shredded
2 Scottish salmon fillets, skin removed
3 tbsp Greek-style natural yogurt
1 unwaxed lemon, zest of ½, ½ cut into wedges, to serve
Handful flat leaf parsley, leaves only, finely chopped
1 Preheat the oven to 180˚C, gas mark 4. Toss the onion, carrot and thyme in a large roasting tin with the oil. Season. Roast for 10 minutes, or until softened, then stir in the garlic, lentils and stock. Season and return to the oven for 5 minutes, or until piping hot.
2 Stir the cavolo nero through the lentil mixture and season lightly. Season the salmon fillets, sit on top, cover the roasting tin with foil and return to the oven for 12-15 minutes until the fish is cooked through and opaque.
3 Meanwhile, mix the yogurt with the lemon zest and parsley. Season. Serve the salmon, lentils and cavolo nero with a dollop of the yogurt and extra lemon wedges for squeezing over
This veg-packed traybake would also work brilliantly with white fish such as cod or haddock, or mackerel fillets from the fish counter. Just be sure to adjust the cooking times accordingly
Typical values per serving:
This recipe was first published in November 2021.