TODAY’S RECIPE: Gremolata-crusted salmon with lentils & spinach

HEALTHY and delicious. Serves 4.

Ingredients

4 garlic cloves, 2 left whole, 2 thinly sliced ½ small pack parsley, roughly chopped 1 lemon, zested and cut into 4 wedges 2 slices wholemeal bread

4 salmon fillets

1½ tbsp olive oil 200g/7oz baby spinach leaves 2 x 250g packs precooked Puy lentils

2 tbsp creme fraiche 3 tbsp creamed horseradish

Method

1 Heat oven to 200c/180c fan/gas 6. Blitz the two whole garlic cloves with most of parsley, lemon zest, bread and seasoning. Season salmon fillets, then press crumb mixture on top. Drizzle with ½ tbsp oil and bake in oven for 15 to 20 minutes until fish is cooked through and crumbs are golden.

2 Cook sliced garlic in remaining oil in a frying pan for one to two minutes over low heat. Add spinach and lentils, turn up heat and cook until spinach has wilted and lentils are hot through. Stir in creme fraiche, horseradish and seasoning.

3 Divide the lentils between four plates. Place fish on top, sprinkle with the remaining parsley and serve with lemon wedges.

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