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Proscuitto salmon and lovely lentils

Published 14 October, 2006

Lovely lentils indeed. With all this millet, quinoa and lentil guzzling you'd think we were mocassin wearing, yoghurt weaving hippies, but we're perfectly normal..... well I guess slightly abnormal, foodies, hence Gluten Free Food Freaks!

Anyway, onto the recipe.

Salmon and Lovely Lentils

300g puy lentils
2 salmon fillets, about 150g each
4 slices of proscuitto
olive oil
2 large handfuls of fresh green herbs (parsley, mint, basil, coriander), roughly chopped
2 spring onions, finely sliced
juice of 1 lemon
Suggestion, serve with mixed salad leaves

Heat your oven to 220oC.
Cook the lentils in water for 25-30 minutes until tender.
Meanwhile, wrap the salmon in proscuitto and place on an oven tray. Season with freshly ground black pepper. Place in the oven for about 10 minutes.
When the lentils are cooked, drain, and mix in the lemon juice a glug of olive oil (about 1-2 tablespoons), the spring onion and herbs.
Serve the lentils and salmon with mixed leaves or freshly steamed broccoli (how do you spell that word??)

We cooked this for baby too, minus the salty proscuitto, and she absolutely loved it, hence the re-naming "mentils" because she was mad for it!

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