This was literally cobbled together with what I had left in the fridge, freezer and cupboard, it’s getting very bare and I need to go shopping! I do enjoy the invention test challenge of coming up with something tasty and healthy from leftovers and store cupboard staples! This is also an easy and quick dish to make, making it great to cook at the end of a busy weekday. Enjoy, Mrs H x
Serves 2, smart points 10
Small pot of fat free yogurt
1 tbsp Harissa paste
2 salmon fillets
250g packet of ready cooked puy lentils
1 Onion, peeled and sliced
Tin of plum tomatoes
1tsp cumin seeds
Sprinkle of chilli flakes or ras-El-hanout
Handful of spinach or shredded cabbage
Chopped coriander or mint to serve
Mix the yogurt and Harissa and use half to marinate and coat the salmon.
Spray a medium saucepan and put on a medium heat. Add the onions, cumin seeds, chilli flakes or ras el-hanout and cook till softened. Add the tomatoes and reduce for 5 mins or so. Add the puy lentils and cabbage (if using) and simmer for a few mins till cooked through. Season to taste. Keep warm whilst you cook the salmon.
Cook the marinated salmon in a little spray on a medium heat for a few minutes on either side, until cooked through but still nice and soft.
Serve the salmon on top of the lentils and top with a good spoonful of Harissa yogurt. Sprinkle over some chopped mint or coriander.