Baked salmon with pancetta and lentils
Skill level: Easy peasy
Salmon fillets are a great standby for an easy, healthy supper. Wrapped in foil and baked in the oven, they couldn’t be simpler to cook. A zingy sherry vinegar dressing and tasty lardons of pancetta liven up the lentils. Do try and get puy lentils if you can as they’re slightly more expensive but hold their shape well when cooked. Cook for 25 mins and enjoy as a mid-week meal or family supper.
- 80g pancetta or bacon lardons
- 160g dried puy lentils, rinsed
- 4 salmon fillets
- 1tbsp olive oil
- 1tbsp sherry vinegar
Try serving this with some fresh salad leaves, steamed spinach or broccoli spears.
- Pre-heat oven to 180°C/350°F/Gas Mark 4.
- Fry the bacon in a small saucepan for 5 minutes.
- Add the lentils to the bacon with 500ml of water. Bring to the boil and simmer for 20 mins.
- In a bowl, whisk together the olive oil and sherry vinegar and set aside.
- Lightly oil some foil. Place the salmon fillets on top, season with salt and pepper, then scrunch the foil closed to form a parcel. Place the parcel on a baking sheet and bake for 15 mins.
- Drain the lentils and stir through the sherry vinegar dressing.
- Serve immediately.