SALMON WRAPPED IN PROSCUTTIO WITH HERBY SPINACH, YOGHURT & LENTILS

I love this dish for so many reasons. The salmon and omega 3. The spinach and just about very vitamin you can think of. The lentils and their fibre/prebiotic content. I also love it because it's very quick to do and requires little effort or thought.

Salmon, herby spinach and yoghurt

Ingredients:

Serves 4

• 255g lentils

• 4 x 225g salmon fillets, skinned

• Sea flakes and cracked black pepper

• 8 slices proscuttio

• Olive oil

• Juice of 1 lemon

• 2 good handfuls of mint and flat leaf parsley, chopped

• 3 large handfuls of spinach (or one whole bag)

• 200ml natural yoghurt

Method:

• Preheat oven to 220 degrees c

• Put lentils into a pan and cover with water

• Bring to boil and simmer until tender

• Season salmon with salt and pepper then wrap them in proscuttio, leaving some flesh exposed Drizzle with olive oil and roast for 15 mins

• Drain away the water from the lentils and season with salt and pepper, lemon juice and 4 lugs of olive oil

• Just before you serve stir in the herbs and spinach into the lentils on a high heat until wilted

• Serve and enjoy!

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