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Salmon, cabbage and lentil traybake
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1 essential Waitrose onion, chopped
1 medium essential Waitrose carrot, sliced
2 thyme sprigs
2 tbsp essential Waitrose olive oil
1 garlic clove, 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
1 essential Waitrose lemon, zest of ½, ½ cut into wedges, to serve
handful parsley leaves, finely chopped
3 tbsp essential Waitrose Greek-style natural yogurt
1. Preheat the oven to 180˚C, gas mark 4. Toss the onion, carrot and thyme in a large roasting tray with the oil; season. Roast for 10 minutes, until softened, then toss through the garlic, lentils and stock; season and return to the oven for 5 minutes until hot.
2. Next, stir the cavolo nero through the lentil mixture and season lightly. Season the salmon fillets, sit on top, cover with foil and return to the oven for 12-15 minutes until the fish is just cooked.
3. Meanwhile, stir the lemon zest and parsley through the yogurt and season. Serve the salmon, lentils and cavolo nero with a dollop of the lemony yogurt and extra lemon wedges for squeezing over.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Mon Jan 01 15:31:00 GMT 2018.