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Harissa salmon with spiced lentils and spinach
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1 essential Waitrose lemon, juice, and zest of ½
1 tsp harissa
4 salmon fillets
1 tbsp essential Waitrose olive oil
1 onion, finely sliced
1 x ½ tsp chilli flakes
400g can essential Waitrose lentils, drained and rinsed
250g essential Waitrose spinach
2 tbsp essential Waitrose low-fat natural yogurt
1. Preheat the oven to 180°C, gas mark 4. Mix the lemon zest and half the juice with the harissa. Place the salmon on a foil-lined baking sheet and rub with the harissa paste. Bake in the oven for 15 minutes.
2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion for 5 minutes until golden. Stir in the chilli flakes and lentils and cook for 1 minute, then add the spinach and cook for 2–3 minutes until wilted.
3. Stir the yogurt through the lentils and spinach, then pile onto 4 plates. Top with the salmon and serve.
Typical values per serving:
This recipe was first published in January 2012.