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.
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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