(this recipe is originally from Annabel Langbein that the team slightly adjusted)
Ingredients
- 2 Tbsp oil
- 2 red onions, thinly sliced
- 1 ½ cups le puy or French green lentils
- 1 ½ cups water
- 3-4 boneless salmon fillets (skin on)
- 1 ½ cups stock (we used chicken)
- 2 Tbsp wholegrain mustard
- 3 tsp chopped rosemary leaves
- Zest of 1 lemon, finely grated
- Juice of 1 lemon
- Handful flat-leaf parsley, chopped
- Black pepper
What to do:
1. Heat oil in a large pot and cook the onions for about 10 minutes, stirring frequently until softened.
2. Add lentils and water and bring to a boil. Reduce the heat, cover & simmer until the lentils are tender (but not mushy) and the water is absorbed.
3. Heat a large pan over a medium-high heat. Add the salmon to the pan, skin-side down. Cover and cook for 4-6 minutes. Transfer to a plate and allow to rest.
4. Add lentils to the unwashed pan with stock, mustard, rosemary, and lemon zest. Bring to a boil and simmer for 2-3 minutes then remove from the heat and stir in lemon juice, parsley and pepper.
5. Transfer the lentils to a plate/ platter & top with the salmon