Garlic & Lemon Roasted Salmon Supreme with Minted Puy Lentils

Having a few packs of our salmon in the freezer means you’re only ever a few minutes away from a tasty & healthy meal. In this recipe we’re making a simple marinade for the salmon, and showing how to elevate the simple, yet highly nutritious puy lentil with a stock pot and some tasty ingredients.

Prep: 15 mins 

Cook: 15 mins

Serves 2

Ingredients

• 2 x Caught & Delivered Salmon Supremes, defrosted

Garlic and lemon marinade 

• 3 tbsp olive oil

• 1 lemon, zested and juiced

• 3 garlic cloves, crushed

• Crack of salt

Minted Puy Lentils

• 150g dried puy lentils (we used Merchant Gourmet)

• 1 vegetable stock pot

• ½ red onion, chopped

• a drizzle of olive oil

• a few leaves of mint, chopped

• 3 tbsp small capers

Method

1. To make the marinade, simply combine the ingredients in a bowl. If you’re short on time, you can just brush over the salmon portions before roasting them. Or, put the salmon in a bag, pour in the marinade and leave in the fridge for 30 minutes.

2. Place the salmon on the baking tray and roast for 15 minutes at 180c fan.

3. For the lentils, bring a small pan of water to boil with the stock pot. Then pour in the puy lentils and gently simmer while the salmon is in the oven.

4. While they’re cooking, prepare the rest of minted puy lentils ingredients and place in a bowl.

5. Drain the lentils and stir in the other ingredients. Serve in bowls with a portion of the succulent salmon on top!